Chicken Salad-Veggies Stuffed Pita
4 cups spring greens
2 cups cooked chopped chicken breast
½ cup chopped green bell pepper
1/3 cup reduced-fat mayonnaise
2 teaspoons fresh lemon juice
4 whole-grain pita pockets, halved
1. Combine the greens, chicken, and
bell pepper in large bowl.
2. In small bowl whisk together the mayonnaise and
lemon juice. Add to the salad and toss to combine.
3. Fill each half with chicken salad
mixture, evenly dividing between the 8 halves. Makes 4 servings.