Quick Notes: Essentially, this is a no frills chicken salad. The addition of grapes sounds weird, but it’s fucking phenomenal. You could sub out other breads for the pita pockets if you prefer. I rarely measure this recipe, instead just kinda judge by the mixture as I make this, so feel free to add a little more or less of whatever you like.

Ingredients

• 8 chicken tenderloins, cooked (either bake at 350 for about 20 minutes, grill them in a skillet, or Instant Pot them. I’ve done all three, but have lately preferred Instant Pot out of convenience. Hell, you could even crock pot them if you have a fuckload of time on your hands between now and dinner time.)
• 1 package of pita pockets
• 4-5 stocks of celery, chopped
• 1/2 red onion, chopped
• 2-3 cups grapes, cut in half
• 3-4 tablespoons mayonnaise (If you prefer miracle whip, use that… then take your inglorious ass right the fuck out of here and never come back).

Directions

1. Add chicken, celery, onion and grapes to a bowl. Stir together until well mixed.
2. Add the mayonnaise, and salt lightly. Stir until everything is coated.
3. Cut pita pocket in half. Gently separate each side using fingers to make a pocket. If you’ve purchased the wrong kind of pita bread, this is where you’ll figure that out because not all pita breads will do this. Hopefully you heeded my passive aggressive italics in the ingredients list and bought the pockets.
4. Fill the pockets generously with salad and serve.