Chicken and Wild Rice Salad Pitas
15 MIN
50 MIN

Chicken and Wild Rice Salad Pitas


  • 1/2 cup (95 g) wild rice
  • 1/4 cup (40 g) dried cranberries, chopped
  • 2 cups (340 g) cooked and diced chicken
  • 1/4 cup (60 ml) sour cream
  • 2 tbsp (30 ml) mayonnaise
  • 2 tbsp chopped fresh chives
  • 2 pita bread, about 8 inches (20-cm) in diameter, halved
  • Boston lettuce leaves, to taste
  • Salt and pepper


  1. In a saucepan of salted boiling water, cook the rice for about 50 minutes or until the rice is tender and split open. Add the cranberries and cook for 5 minutes. Drain and rinse under cold water.
  2. In a bowl, combine the rice and cranberries with the chicken, sour cream, mayonnaise and chives. Season with salt and pepper.
  3. Carefully open the pita bread and fill with the chicken salad and lettuce.