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Dini Klein, the Los Angeles-based founder of Prep + Rally meal-prep service, is a pro at helping clients feed their families with less stress, less expense and less time. Her new cookbook, Prep and Rally, shows how to turn one hour of prep into four meals throughout the week. You can use shredded meat from her BBQ-Rubbed Roast Chicken, which she makes ahead of time, or leftover or store-bought rotisserie chicken to make these and her Chicken-Broccoli Egg Rolls and Mexican-Inspired Chicken Flautas.


  • ¼ cup sun-dried tomatoes packed in oil, drained and minced, plus 3 tablespoons oil from the iar
  • Zest and juice of 1 lemon (3 tablespoons juice)
  • 1 tablespoon capers, minced, plus 2 teaspoons brine from the jar
  • ¼ teaspoon garlic powder
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh basil or tarragon leaves, finely chopped
  • Kosher salt and pepper
  • 3 cups shredded cooked chicken
  • Oil, for greasing
  • 2 pitas, halved
  • Handful of arugula


Serves: 4


In a large bowl, whisk together the sun-dried tomatoes and oil, lemon zest and juice, capers and brine, garlic powder, mayonnaise, basil, and pinches of salt and pepper. Stir in the chicken. 

Heat a grill pan, panini press, or heavy-bottomed pan on medium heat and grease with some oil. Stuff the chicken salad and some arugula into the pita pockets and grill for about 2 minutes per side to warm through, then serve. 

Excerpted from Prep And Rally by Dini Klein. Copyright © 2022 by Dini Klein. Used with permission by Harvest. All rights reserved.