Name: Chicken, Kale & Raisin Salad Spread with Mini Pitas
Ingredients: 1 1/2 pound whole bread chicken breast (chopped); 1 cup chopped Tuscan kale; 1 tablespoon fresh lemon juice; 1/4 cup mixed olive such as Kalamata (Niçoise, or any variety of black or green olives); 1/3 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; 1/4 teaspoon smoked paprika; sea salt (we used a chipotle smoked sea salt); freshly cracked black peppercorns; 12 mini-pita breads

This Chicken, Kale, and Raisin Salad Spread with Mini Pitas is a delicious and easy snack idea. It’s also a great recipe for using leftover chicken you may have on hand.

We’re grabbing spring by the horns and having our fill of light and deliciousness, perfect for the warmer weather. And with an eye towards summer and all of the fresh ingredients that are sure to come, this Chicken, Kale and Raisin Salad Spread with Mini Pitas sounds just about what the doctor ordered. Just looking at these little delicious creations! Makes me want to grab seconds and thirds!

Chicken, Kale & Raisin Salad Spread with Mini Pitas Recipe

Look at the ingredients we have gathered together for this slightly off the beaten path recipe. There’s naturally chicken, chopped chicken breast to be precise. Then we threw in chopped Tuscan kale, a mix of olives which gives this spread a kinda sorta Mediterranean flare, ditto the olive oil, raisins, garlic, and red onion (Spanish). Do you see the mayo? We didn’t settle on regular mayo. After much deliberation and hand-wringing we decided to go with the sriracha mayo. For one, it just sounds cool and hipster-ish! But secondly, and more importantly sriracha anything is pretty much my cup of tea.

Okay, let me take a minute or so and talk about the addition of raisins in this chicken salad spread. Let me say this, if you haven’t tossed in some sweet shriveled up grapes in a chicken salad, you my friend are missing out. I mean there’s no excuse not to do this ASAP! And I don’t know about you, you I like the a bit of sweet with my savory. I think adding a bit of both adds a balance that holds up well.

Ingredients:

1 1/2 pound whole bread chicken breast, chopped
1 cup chopped Tuscan kale
1 tablespoon fresh lemon juice
1/4 cup mixed olive such as Kalamata, Niçoise, or any variety of black or green olives
1/3 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
1/4 teaspoon smoked paprika
sea salt, we used a chipotle smoked sea salt
freshly cracked black peppercorns
12 mini-pita breads

Directions:

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.
Secure the lid and pulse several times until the mixture becomes well incorporated and spreadable.
Toss pita bread in a bit of olive oil and sea salt. Put them on a cookie sheet and set them in a preheated 350° oven for about 10 minutes.
Spoon the Chicken, Kale & Raisin Salad Spread into a serving bowl, arrange the warm pitas around it and serve.

This is perfect for a light snack or finger food at you next grown up party, game night, awards party, or girls night in. See, you’ve got options. What are some of your super easy and quick party food recipes? We would love to hear about it below!