Chicken Salad/Pita Pockets
2 cups cooked chicken breast, cubed
1 cup seedless red grapes, halved
1 cup finely chopped celery
1/2 cup slivered almonds
1/2 cup shredded Low-Moisture Part-Skim
Mozzarella cheese
6 whole grain pita pockets
1/4 cup light Ranch dressing, more or less
Shredded lettuce
In a large bowl,
combine chicken, grapes, celery, almonds and cheese. Add dressing and toss to coat. Line pita pockets with lettuce and fill.
Yield: 6 servings.
Sarah Carolyn
Hardimon, M. S. www.recipeladies.com