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Chicken Salad in Pitas |
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Serves: 4
Print this Recipe
SUPER EXPRESS
prep: 20 min
2 pita breads (6 inches in diameter)
2 cups chopped cooked chicken
1 cup frozen green peas, thawed and drained
1/2 cup mayonnaise or salad dressing
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium stalks celery, chopped (1/2 cup)
4 medium green onions, sliced (4 tablespoons)
1 small mango, peeled, pitted and diced (3/4 cup)
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1. Cut pita breads in half; open to form pockets. Mix remaining ingredients.
2. Divide chicken mixture among pita bread halves.
wing it!
Chicken with fruits and vegetables gives you a hefty dose of vitamins, minerals and protein in one tasty combination. The mango adds color, a bit of sweetness and vitamin A to this dish.
1 SANDWICH: Calories 475 (Calories from Fat 245); Fat 27g (Saturated 5g); Cholesterol 75mg; Sodium 560mg; Carbohydrate 32g (Dietary Fiber 4g); Protein 25g * % DAILY VALUE: Vitamin A 14%; Vitamin C 34%; Calcium 6%; Iron 14% * DIET EXCHANGES: 2 Starch, 2 1/2 High-Fat Meat, 1 1/2 Fat * CARBOHYDRATE CHOICES: 2
From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Chicken Salad in Pitas is from the Cook'n Rotisserie Chicken collection. Click here to get this CD or download the recipes right now!
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