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Waldorf Chicken Salad Pitas with Mixed Greens & Red Grape Salad
- 30 min
- 2–6 servings
- 687 kcal / serving
A crunchy, creamy chicken salad tucked into soft pita pockets with a bright fruit and greens component. This quick assembly works well for weeknights, balancing crisp celery, juicy grapes, and yogurt-based dressing with a light lemon vinaigrette.
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Ingredients
- 2 stickscelery
- ¾ lbchicken breasts, boneless skinless
- 1Granny Smith apple
- 1lemon
- ¼ cupplain Greek yogurt
- ½ lbred grapes
- ½ (5 oz) pkgspring mix (mixed greens)
- ⅛ cupwalnuts
- 2whole grain pitas
- Granny Smith apples
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, honey, mayonnaise, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · tongs · whisk or fork
Directions
- Season the chicken with salt and pepper on both sides and slice it into thin pieces by holding the breast steady and halving it parallel to the board.
- Put the chicken in a medium saucepan and cover with about 1 inch of water. Bring to a boil and then reduce to a simmer.
- While the chicken cooks, rinse and dry the apples, celery, grapes, and greens; halve the lemons to prepare for the dressings.
- Simmer the chicken until it is cooked through, about 8–10 minutes; transfer to a plate to cool for about 5 minutes.
- In a bowl, whisk half of a lemon’s juice with yogurt, mayonnaise, Dijon, salt, and pepper to form a creamy dressing.
- Dice the apples and celery and fold them into the dressing; add the halved grapes and chopped walnuts and mix gently.
- When the chicken has cooled, shred it with two forks and fold into the dressing-coated mixture until well combined.
- Cut pitas in half and carefully open the pockets; fill each half with the chicken salad and scatter the greens with the remaining grapes on the side for serving.
Two tips
- Prep the dressing and fruit mixture while the chicken cooks so everything finishes together.
- Serve with the greens and extra grapes as a side or snack for leftovers.
Nutrition per serving
- Calories
- 687 kcal
- Protein
- 51 g
- Carbs
- 78 g
- Fat
- 21 g
- Fiber
- 10 g
- Sodium
- 434 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.