Skillet Chicken Salad Pitas

I got this recipe from my Better Homes and Gardens Magazine. It makes a lot more than we had anticipated but we were happy to eat it for several days. It is very flavorful and aromatic.

1/3 cup snipped fresh cilantro
1/4 cup Asian sweet chili sauce
2 Tbsp. lime juice
1 Tbsp. minced garlic
1 tsp. olive oil
1/8 tsp. kosher salt or salt
2 lbs. skinless, boneless chicken breast halves, cut in 1-inch pieces
1 large red sweet pepper, cut in bite-size strips

Dressing:
2/3 cup mayonnaise
1/2 cup snipped fresh cilantro
2 Tbsp. lime juice

8 pita bread rounds
8 leaves red or green leaf lettuce


1. In resealable plastic bag set in shallow dish, combine cilantro, chili sauce, lime juice, garlic, oil, and salt. Add chicken. Seal bag; turn to coat. Marinate, refrigerated, 1 hour.

2. Heat 12-inch skillet over medium-high heat. Add chicken mixture, half at a time, and cook 3 minutes per batch, stirring occasionally. Return all chicken to skillet. Add sweet pepper; continue cooking 5 minutes more or until chicken is no longer pink, stirring occasionally. Using a slotted spoon transfer chicken mixture to large bowl. Cover; refrigerate 1 to 8 hours.

3. For dressing: in bowl combine mayonnaise, cilantro and lime juice. To serve, top each pita with a lettuce leaf. Spoon chicken mixture on half of each pita (if necessary, drain excess liquid from chicken). Drizzle with dressing.

To Tote: toss chicken mixture with dressing. Place in airtight container in a cooler. Assemble just before serving. Makes 8 pita sandwiches.