Chicken Salat w Pitabread |
| Name: |
Nathalie Spanu |
| Base: |
Ft. Eustis |
| Recipe: |
1 cup chopped cooked chicken breast
1/4 cup honey Dijon dressing
1/4 cup chopped cucumber
1/4 cup chopped tomato
1 tablespoon finely chopped cashews
2 tablespoons fat free mayonaise or salad dressing
2 pita breads cut in half to form pocket
Mix chicken, dressing, cucumber, tomato and cashews. Cover and refrigerate for 30 minutes untill chilled.
Just before serving, spread inside of pita pockets with mayonnaise. Fill pockets with chicken mixture.
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