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Chicken Cobb Salad Pita Sandwiches
A great way to use up leftover chicken for a fun, take on the classic Cobb salad and a quick dinner. Serve with Parmesan Ranch.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
main dish
Cuisine:
American
Keyword:
alkaline
Servings:
4
sandwiches
Author:
Lindsey Johnson
Cost:
$10
Equipment
N/A
Ingredients
4
whole wheat pitas or flatbreads
2
cups
baby spinach
1
cup
leftover chicken
cubed or sliced
½
cup
corn kernels
¼
cup
black olives
sliced
¼
cup
sun-dried tomatoes
chopped or sliced
¼
cup
green onions
thinly sliced
Parmesan Ranch Spread
for serving
Instructions
Gently warm pitas or flatbreads, if desired. If using pitas, cut in half and carefully pry open the pocket, if desired.
Divide the baby spinach and other toppings between the four breads (or eight halves).
Notes
Serve immediately with the Parmesan Ranch Spread on the side. Or alternatively, drizzle over the filling.