Chicken, Kale & Raisin Salad Spread with Mini Pitas
Recipe type: Appetizer
Cuisine: American
Serves: 12 servings
  • 1½ pound whole bread chicken breast, chopped
  • 1 cup chopped Tuscan kale
  • 1 tablespoon fresh lemon juice
  • ¼ cup mixed olive such as Kalamata, Niçoise, or any variety of black or green olives
  • ⅓ cup red onions, also known as Spanish onion
  • 4 tablespoons sriracha mayo (or plain mayo)
  • 2-3 large garlic cloves
  • 3-4 tablespoons extra virgin olive oil
  • ¼ teaspoon smoked paprika
  • sea salt, we used a chipotle smoked sea salt
  • freshly cracked black peppercorns
  • 12 mini-pita breads
  1. In the bowl of a food processor add the chopped chicken breast, Tuscan kale, lemon juice, mixed olives, red onion., sriracha mayo, garlic cloves, olive oil, smoked paprika, sea salt and freshly cracked black peppercorns.
  2. Secure the lid and pulse several times until the mixture becomes well incorporated and spreadable.
  3. Warm the mini-pitas bread in the oven and remove them after ten-minutes.
  4. Spoon the Chicken, Kale & Raisin Salad Spread into a serving bowl, arrange the warm pitas around it and serve.
Recipe by Premeditated Leftovers™ at