Chicken, Kale & Raisin Salad Spread with Mini Pitas
Servings: 12 servings
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
Instructions
- 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.
- Warm the mini-pitas bread in the oven and remove them after ten-minutes.
- Spoon the Chicken, Kale & Raisin Salad Spread into a serving bowl, arrange the warm pitas around it and serve.