Kids’ Chicken Salad & Pita Chip Lunch

Name: Kids’ Chicken Salad & Pita Chip Lunch with Dried Fruit Mix, Carrot Sticks, & Apple Slices
Total time: 15 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Pita Bread; 1 teaspoon Garlic Powder; 6 ounce Carrots; 1 unit Apple; 1 ounce Dried Cranberries; 1 ounce Dried Apricots; 9 ounce Fully Cooked Chicken Breasts; 2 tablespoon Mayonnaise; 2 tablespoon Yogurt; Salt; Pepper; 2 teaspoon Olive Oil

with Dried Fruit Mix, Carrot Sticks, & Apple Slices

Recipe Development TeamPublished on October 02, 2024

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We’re here to help simplify kids’ lunches with this easy, pleasy 15-minute winner! You’ll whip up a quick chicken salad with fully cooked chicken (easy!) that’s perfect for serving with homemade pita chips. Make it a meal with carrot sticks, apple slices, and dried fruit. Tip: for adventurous eaters, add a little fruit to the chicken salad!

Nutrition values are representative of a 1/3 bundle serving.

Tags:

Lunch

•High-Protein

Allergens:

Eggs

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 3 people

2 unit

Pita Bread

1 teaspoon

Garlic Powder

6 ounce

Carrots

1 unit

Apple

1 ounce

Dried Cranberries

1 ounce

Dried Apricots

9 ounce

Fully Cooked Chicken Breasts

2 tablespoon

Mayonnaise

(Contains: Eggs)

2 tablespoon

Yogurt

(Contains: Milk)

Not included in your delivery

Salt

Pepper

2 teaspoon

Olive Oil

Nutrition Values

/ per serving

Calories470 kcal

Fat14 g

Saturated Fat2 g

Carbohydrate54 g

Sugar22 g

Dietary Fiber5 g

Protein23 g

Cholesterol80 mg

Sodium830 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. Cut each pita into eight triangles. Toss pita triangles on a baking sheet with a large drizzle of olive oil, half the garlic powder, salt, and pepper. (You’ll use the rest of the garlic powder in Step 3.) Bake on middle rack until lightly browned and slightly toasted, 6-10 minutes. TIP: Pita chips will crisp up as they cool.

Meanwhile, trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and ⅓ inch thick). Halve, core, and thinly slice apple. In a small bowl, combine dried cranberries and dried apricots. Pat chicken dry with paper towels. Dice into bite-size pieces.

In a medium bowl, combine chicken, mayonnaise, yogurt, remaining garlic powder, salt, and pepper. TIP: Try customizing your chicken salad by dicing some of the apple to mix in or adding some dried fruit mix (or both!).

To serve: Divide chicken salad, carrots, apple slices, and dried fruit mix between plates. Serve pita chips on the side. To stash: Refrigerate chicken salad, carrots, apple slices, dried fruit mix, and pita chips in airtight containers and pack as desired!