Maggies Super Healthy Cilantro Lime Chicken Salad Pita Sandwich Recipes

Steps:

• Combine all ingredients in a medium bowl.
• Refrigerate an hour or so, if desired. This is optional but does help the flavors set.
• Spoon mixture into 1 or 2 pita pocket halves, depending on how stuffed you'd like them.

Steps:

• Combine the lime peel strip, soy sauce, and chicken cubes. Place in a resealable plastic bag and marinate 1 hour, or longer.
• Heat the olive oil over medium-high heat. Remove the chicken from the marinade and discard the marinade.
• Stir-fry the chicken cubes in the olive oil, until opaque and slightly browned.
• In a separate bowl, whisk together the lime juice, olive oil, honey, garlic, salt, and pepper. Stir in the chopped cilantro. Mix well, pour over the chicken.

Steps:

• In a large resealable plastic bag, combine the oil, lime juice and cumin. Add the chicken; seal bag and turn to coat. Refrigerate for at least 1 hour. In a small bowl, combine the cream cheese, cilantro, onion, salt and pepper; chill until serving., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°., Spread cream cheese mixture onto buns. Layer with tomatoes, chicken and avocado; replace bun tops.

Steps:

• Run your knife through the chicken breast to break up the larger chunks. Place this mixture in a large bowl.
• Add cheese, onion, corn (thawed, but not heated), tomato, salsa and jalapeño.
• Drizzle avocado with juice of 1/2 lime, then add avocado to the bowl.
• Add 1/2 tsp salt, 1/2 tsp pepper and 2 tsp taco seasoning to the bowl, then toss to mix well.
• Assemble your meal by warming a piece of flat bread, then adding a layer of lettuce shreds before topping with 1/4 mixture. Fold and enjoy taco-style.
• **These are pretty large, filling serving sizes. If I was serving this with other dishes, I would probably estimate this would serving 5 or 6, depending on how hungry you are.

Steps:

• In a small bowl, mix all sauce ingredients until blended.
• Slice an edge from each pita bread, and carefully open pockets.
• In a medium bowl, combine feta, tomatoes, and spinach. Add 1/4 cup of sauce, and toss gently to mix. Spoon the mixture into each pocket.
• Divide sprouts, cucumber, and avocado among the sandwiches. Drizzle each with about 1 Tbsp of tahini sauce.
• Serve right away.

Steps:

• Mix together seasoning blend; set aside.
• Mix lime juice, seasoning blend, oil and honey in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill over medium heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently.
• Serving Suggestions:.
• Grilled Chicken: Serve along side your favorite vegetable.
• Chicken Club Sandwiches: Serve grilled chicken on toasted buns with Cheddar cheese, cooked bacon, tomato, lettuce and ranch dressing.
• Chicken Wrap: Place grilled chicken on a warmed flour tortilla layering with choice of additions, such as grilled sweet bell peppers, grilled onions, Cheddar cheese, etc. and choice of sauce or mayo. Gently roll until tortilla is completely wrapped around the filling.
• Grilled Chicken Salad: Place grilled chicken on top mixed salad greens, cherry tomatoes, red onions, etc. topping with dressing and Cheddar cheese.