Ingredients
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1 small red onion, thinly sliced
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10 dill pickle spears, plus 1 Tbsp pickle juice
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1 (8 oz) pkg fresh diced celery
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1/4 cup nonfat plain Greek yogurt
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1/4 cup mayonnaise
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1 lb Grilled Pickle-Brined Chicken Thighs
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1 (11 oz) pkg white pita bread
Steps
1
In a large bowl, combine red onion and pickle juice.
2
Cut pickles into ½” pieces. Place on cutting board and cover with plastic wrap. Pound pickles with a mallet or rolling pin until they are slightly flattened. Add to bowl along with celery, yogurt and mayonnaise. Stir until combined and creamy.
3
Dice cooked chicken and add to bowl. Mix until fully combined. Spoon chicken salad equally into pita bread to serve.
