Serves: 6
Total Calories: 150

1 (6 1/2-ounce) can chunk breast of chicken drained and flaked
1 tomato medium, diced
1/2 cup green bell pepper chopped
1/2 cup celery thinly sliced
1/4 cup green onion minced, including some green
1 tablespoon green chili chopped
2 tablespoons vegetable oil
2 tablespoons cider vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper
3 pita bread
butter or margarine

In a medium bowl, gently toss chicken, tomato, green pepper, celery, green onions and green chilies set aside.

In a small bowl, mix oil, vinegar, salt and pepper. Pour over chicken mixture. Toss gently until evenly coated. If desired, cover and chill up to 2 hours. Serve at room temperature. Drain before using.

To serve, cut pita pockets in half. Spread inside of pitas with butter or margarine. Wrap in foil. Bake in a preheated 350° oven for 10 minutes.

To serve, fill each pita half with about 1/3 cup of the filling.

Nutritional Facts:

Serves: 6
Total Calories: 150
Calories from Fat: 40

More Recipes from the Outdoor Dining And Grilling Cookbook:
Antipasto Salad Loaf
Chicken And Vegetable-Stuffed Pitas
Pork And Tuna-Stuffed Pitas