Chicken Salad with Colorful Garden Veggies

Carrie 0

"A tasty, colorful, and healthy chicken salad served with toasted pita chips that will be a huge hit at any gathering! This recipe is very versitle and works well with many types of veggies. The more colorful, but better! Using pre-cut and pre-shredded veggies will save a ton of time."
Added to shopping list. Go to shopping list.


25 m 6 servings yields 6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  • Ready In

  1. Cut the pita rounds into small wedges and separate sides. Place in single layers on a cookie sheet and toast in a 400degree oven for 5 minutes or until crispy and golden.
  2. Meanwhile, mix all of the remaining ingredients. If it's too dry, add a few drops of milk or a bit more mayo. Stir well, and salt and pepper as needed.
  3. Refrigerating this overnight will help the flavors meld together and soften the veggies a bit, but you can serve it immediately if desired.
  4. Serve as a dip with pita rounds.
You might also like


This is sooo good! Be sure to let it sit in the fridge for a while so the flavors can meld together.

My children LOVE this salad (4, 2 and 2). My son said it looks like we're eating a rainbow, so we call it our rainbow chicken salad. Instead of mayo we use hummus and it is wonderful!