Asian Chicken Salad Pitas

Packed into a soft whole-wheat pita, this nutty, ginger-infused chicken salad makes a satisfying meal – and it only takes 20 minutes to put together!

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Maya Visnyei

Nutritional Bonus: Cashews pack less fat than most other nuts, and the fat that they do contain is mostly unsaturated. In fact, the majority of their unsaturated fat content is oleic acid – the same heart-supportive fat found in olive oil.

Cook Time
20 min
20 min


  • 2 tbsp natural unsalted cashew butter
  • 2 tbsp low-sodium chicken broth
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh grated ginger
  • 2 tsp low-sodium soy sauce
  • 1/4 tsp red pepper flakes
  • 12 oz cooked chicken breast, shredded or roughly chopped
  • 2 scallions, thinly sliced
  • 1 carrot, peeled and grated
  • 1/2 cup diced cucumber
  • 2 tbsp chopped fresh cilantro leaves
  • 4 whole-wheat pitas, halved and split (1 1/2 oz each)


  1. In a small bowl, whisk cashew butter, broth, vinegar, ginger, soy sauce and pepper flakes until smooth; set aside.
  2. In a large bowl, combine chicken, scallions, carrot, cucumber and cilantro. Add cashew mixture and stir to coat. Fill each pita half with chicken mixture, dividing evenly.

Nutrition Information

  • Serving Size 1 pita and 2/3 cup filling
  • Calories 374
  • Carbohydrate Content 41 g
  • Cholesterol Content 72 mg
  • Fat Content 9 g
  • Fiber Content 6 g
  • Protein Content 35 g
  • Saturated Fat Content 2 g
  • Sodium Content 484 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g