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Chicken Cobb Salad Pita Sandwiches
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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 Time15 minutes
Total Time15 minutes
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.