Ingredients30 m servings 547 cals
- Blend salad dressing and dill in a small bowl. Set aside.
- Cook chicken according to package directions. Dice.
- Heat oil in large nonstick skillet over medium. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add chicken and stir.
- Serving Suggestion: Stuff pita bread halves evenly with chicken mixture. Top with lettuce and dressing. Serve with carrot sticks. Refrigerate leftovers.
Per Serving: 547 calories; 32.1 g fat; 39.9 g carbohydrates; 25.1 g protein; 57 mg cholesterol; 929 mg sodium. Full nutrition
ReviewsRead all reviews 5
Great for a really quick meal! I sauteed some green pepper along with the onions and mushrooms. I had some leftover grilled chicken so this was a great way to use it up. I added some shredded c...
omit the dill and replace with a little bbq sauce in the ranch dressing and give it a little upgrade to bbq flavor.