Rating: 3.74 stars
19 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0
  • 19 Ratings

Mandarin oranges, toasted almonds, and celery enliven chicken salad with bursts of wonderful color and flavor.

Martha Stewart Living Special Issues 1999, Martha Stewart Kids, Spring, Martha Stewart Kids, Spring 2004, Martha Stewart Kids, Spring 2004

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Recipe Summary

Servings:
6
Yield:
Makes 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 cups water, chopped celery, onion, carrot, thyme, and salt to a boil in a medium saucepan. Reduce heat to a simmer. Add chicken; cover and simmer until cooked through, about 15 minutes. Transfer chicken to a bowl; let cool, then shred with 2 forks. Discard contents of pan.

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  • Stir together mayonnaise, lemon juice, and mustard in a medium bowl. Season with salt and pepper. Stir in chicken, sliced celery, and almonds. Gently fold in orange segments.

  • Cut 1 inch from top of each pita to open pocket. Fill each pita with 1 lettuce leaf and 1/2 cup chicken salad.

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Reviews

19 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0