Chicken Salad in Pitas

Serves: 4
Total Calories: 387


2 pita bread (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)


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.

Nutritional Facts:

Serves: 4
Total Calories: 387
Calories from Fat: 207

This Chicken Salad in Pitas recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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