Recipe courtesy of Giada De Laurentiis
Episode: Road Trip Picnic
Save Recipe Print
Total:
20 min
Prep:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
20 min
Prep:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Arugula Pesto

Directions

Watch how to make this recipe.

Preheat the oven to 300 degrees F.

Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.

In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.

To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.

Arugula Pesto

For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.

Pairs well with Chardonnay

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Taco Pockets

Recipe courtesy of Rachael Ray

Homemade Pita Chips

Recipe courtesy of The Neelys

Chicken Marsala

Recipe courtesy of Tyler Florence

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Chicken Parmigiana

Recipe courtesy of Bobby Flay

Arugula-Prosciutto Pizza

Recipe courtesy of Food Network Kitchen

White Bean Dip with Pita Chips

Recipe courtesy of Giada De Laurentiis

Chicken Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword