Tex-Mex Chicken Salad Pita with Avocado and Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick no-cook Tex-Mex chicken salad bursting with creamy avocado, fresh cilantro, and zesty lime served in warm pita pockets. This mexican-inspired no cook ready in about 15 minutes pairs rotisserie chicken, shredded, medium, diced ripe avocado, chopped fresh cilantro leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 cups shredded rotisserie chicken, 1 medium diced ripe avocado, 1/4 cup chopped fresh cilantro leaves, and 1/2 cup finely diced red bell pepper, mixing gently to combine.
  2. Step 2: In a small bowl, whisk together 1/3 cup plain Greek yogurt, 2 tbsp fresh lime juice, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and tangy.
  3. Step 3: Pour the yogurt dressing over the chicken mixture and fold carefully until all ingredients are evenly coated.
  4. Step 4: Warm 4 whole wheat pita pockets briefly in a dry skillet over medium heat for 1-2 minutes until pliable.
  5. Step 5: Slice each pita pocket open and stuff generously with the prepared chicken salad; serve immediately for a fresh, no-cook meal.

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Frequently asked questions

How long does Tex-Mex Chicken Salad Pita with Avocado and Cilantro take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tex-Mex Chicken Salad Pita with Avocado and Cilantro?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rotisserie chicken, shredded from drying out.

Can I substitute ingredients in Tex-Mex Chicken Salad Pita with Avocado and Cilantro?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tex-Mex Chicken Salad Pita with Avocado and Cilantro for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tex-Mex Chicken Salad Pita with Avocado and Cilantro?

Mexican no cook like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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