Chicken Pita Pockets
Contributed by: News Canada
Meal solutions on the run
(NC) - Back to school is an exciting time, but often filled with the angst of getting back into routines and adhering to hectic schedules. Unfortunately, for time-starved students and moms of busy households, delicious and nutritious meals often suffer the consequence.
Whether you're writing an assignment or picking up the kids after practice, be sure to take time to enjoy a nutritious meal. Instead of grabbing something from the vending machine for your next meal on the go, make this tasty and nutritious pita for lunch or dinner.
This recipe updates a traditional chicken salad sandwich and adds the nutritional power and crunch of walnuts. It can easily be made ahead of time and brought with you when you're on the run.
Use whole-wheat pita bread for added nutritional goodness and enjoy.
Ingredients:
- 1/2 cup fresh spinach 125 mL (finely chopped) or 3 tbsp (45 mL) frozen spinach, thawed and drained
- 2/3 cup non-fat plain yogurt 150 mL
- 1 tbsp lemon juice 15 mL
- 1 tsp dry mustard 5 mL
- 1/4 cup chopped green onion 50 mL
- 1 tbsp chopped fresh dill 15 mL or tarragon
- 1/2 cup finely chopped celery 125 mL
- 2 cups cooked white meat 500 mL chicken, diced
- 1 apple, cored and sliced
- 1 cup California walnuts, 250 mL chopped
- Salt and pepper to taste
- Several leaves iceberg or other crisp lettuce
- 4 pita breads, halved
Directions:
In large bowl combine spinach, yogurt, lemon juice, mustard, green onion, dill or tarragon and celery, stir to combine. Add chicken, apple and chopped walnuts and toss to combine and coat evenly; season with salt and pepper to taste.
Tuck a lettuce leaf into each pita half and spoon 1/2 cup (125 mL) chicken mixture into pocket.
Serving Size: Makes 4 Servings
