Tarragon Chicken Salad Pitas

I am always looking for ways to have awesome lunches. After seeing tarragon chicken sandwiches at a few places, I decided I wanted to create my own lighter version of a tarragon chicken pita.  This recipe is so yummy with tasty shallots complimenting fresh tarragon. You would never know the amount of fat is reduced! Definitely a top-notch lunch, which I will make many times over. Enjoy!


1 1/2 pounds boneless, skinless chicken breast
1 tablespoon olive oil
Salt, to taste
Pepper, to taste
2/3 cup reduced fat sour cream
1/2 cup low fat mayonnaise
1 tablespoon coarse grained mustard
1 tablespoon tarragon, finely chopped
1/2 tablespoon salt
1 tablespoon freshly ground pepper
3/4 cups diced celery
1 shallot, finely chopped
3 whole wheat pitas, cut in half
shredded lettuce, optional
swiss cheese, optional

  • Preheat oven to 350°F.
  • Arrange chicken in a glass baking dish large enough to hold it in a single layer. Rub chicken with olive oil, salt, and pepper. Bake the chicken for 35 to 40 minutes, until no longer pink in the center. Transfer the chicken to a cutting board until cool enough to handle, then cut into cubes.
  • Stir sour cream, mayonnaise, mustard, tarragon, salt, and pepper in a large bowl.  Add celery, shallot, and chicken; stir to coat. Refrigerate until chilled, at least 1 hour.
  • Cut pitas in half. Open pockets and scoop 1/2 cup salad into each half. Top with lettuce and cheese.

Servings: 6 (1/2 cup of salad in a pita half).
Calories: About 380 per serving.