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If you are looking for a great take along lunch for your next boating trip, camping adventure, or journey to the splash pad, look no further. These delicious Chopped Salad Pita Sandwiches can be prepped ahead of time, mixed on the spot and served up to your group of loved ones. So easy so good. My daughter in law brought a version of these along to a family gathering recently and I loved the idea. Portable and delicious.

Let me show you how to make it happen.

Grab a bag of Garden Salad mix and toss it into a disposable container.

Chop your choice of veggies (not the tomatoes, they will get a bit soggy if cut. It’s best to leave them whole.), and layer them over the top of the lettuce.

Chop up some rotisserie chicken and layer it over the top of the veggies.

Place some precooked bacon and crispy onions in small disposable containers.

Cover your containers and pack them up in a cooler.

Grab some ranch dressing, balsamic glaze and pitas and head off on your adventure.

When you are ready to serve, lay out as many pitas as you need onto paper plates or disposable nacho boats. (I love buying these Nacho Boats at Sam’s Club, so perfect for summer eating).

Toss the salad with ranch dressing…

…and spoon the mixture into the pitas. Top with the bacon, crispy onions and a drizzle of balsamic.

Pass them around to your loves. 🙂

Enjoy!

Chopped Salad Pita Sandwiches

Print
Serves: 6-8 servings Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 2 voted )

Ingredients

  • 1 (12-16 oz) bag Garden Salad Mix (with iceberg lettuce, red cabbage and carrots)
  • 5-6 mini bell peppers, chopped
  • 1 English cucumber, chopped
  • 1 pint grape tomatoes
  • 3 C rotisserie chicken, chopped
  • 8 strips precooked bacon, chopped
  • ranch dressing
  • balsamic glaze
  • onion crisps (optional)
  • 6-8 pitas (we love papa pita)

Instructions

  1. Grab a bag of Garden Salad mix and toss it into a disposable container.
  2. Chop your choice of veggies (not the tomatoes, they will get a bit soggy if cut. It's best to leave them whole.), and layer them over the top of the lettuce.
  3. Chop up some rotisserie chicken and layer it over the top of the veggies.
  4. Place some precooked bacon and crispy onions in small disposable containers. Cover your containers and pack them up in a cooler. Grab some ranch dressing, balsamic glaze and pitas and head off on your adventure.
  5. When you are ready to serve, lay out as many pitas as you need onto paper plates or disposable nacho boats. (I love buying these Nacho Boats at Sam's Club, so perfect for summer eating).
  6. Toss the salad with ranch dressing and spoon it into the pitas. Top with the bacon, crispy onions and a drizzle of balsamic.

Pass them around to your loves. 🙂

Enjoy!

Recipe adapted from my cute daughter in law, Kelsey Eskelson

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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