Saturday, June 29, 2013

Rosemary Chicken Salad Pitas - Weekend Recipe

This is a light and simple dish to take on your next picnic.  Get out enjoy the weather!

Rosemary Chicken Salad Pitas
Serves 6

3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 lb.)
    + I marinade them in Backyard Patch Italian Dressing before roasting in the oven
1/3 cup chopped green onions
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1/4 cup light mayonnaise
1 tsp. chopped fresh rosemary
1 tsp. Dijon mustard
1/8 tsp. salt
1/8 tsp. freshly ground black pepper

3  whole-grain pita bread, sliced in half

Combine first 9 ingredients, stirring well. Spread about 1/2 to 2/3 cup of chicken inside each pita.  For an extra special treat, add bean sprouts, romain leaves, sliced tomato, or sliced grapes to the pita.  

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