Thursday, May 22, 2008

Pita Pocket Chicken Salad

My trip to Indiana was very productive-even resulting in a few new (and already well-used) recipes. These next three recipes are thanks to Mrs. Bibby with an adaptation here and there.

2 cups cubed cooked chicken
1 ½ cups seedless red grapes, halved
1 cup chopped cucumber
1/2 cup sliced almonds
¾ cup mozzarella cheese
3/4 cup Kraft poppy seed salad dressing
6 pita breads (6 inches), halved
Leaf lettuce, optional

In a large bowl, combine the chicken, grapes, cucumber, almonds and mozzarella cheese. Add dressing and toss to coat (You may want more or less, depending upon your preferences..)

Line pita breads with lettuce if desired; fill with chicken salad. Yield: 6 servings

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