Chicken Salad Pitas with Red Pepper and Dill

Chicken Salad Pitas with Red Pepper and Dill

[Food Tip: Mayonnaise is a great base for yummy flavors. Get creative and try these variations on sandwiches. To 1/2 cup fat-free mayo add: 1 tablespoon chopped chipotle pepper in adobe sauce and 1 teaspoon lime juice (Chipotle Mayo); 2 teaspoons curry powder and 1 teaspoon honey (Curry Mayo); 1 tablespoon minced fresh ginger, 1 tablespoon minced scallions, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon honey (Sesame Ginger Mayo); or 1 mashed clove garlic, 1 chopped roasted red bell pepper, 1 teaspoon tomato paste, 1/2 teaspoon lemon juice, and a dash of cumin (Roasted Red Pepper Mayo).]

Use leftover roast chicken to make these simple and tasty pita sandwiches.


1 cup leftover roasted chicken breast, skinned and diced

1/3 cup red bell pepper, diced

3 tablespoons green onion, diced

2 tablespoons mayonnaise

2 tablespoons fat-free mayonnaise

1/4 teaspoon dill

salt and pepper to taste

2 whole wheat pita breads

leaf lettuce


1) In a medium bowl, thoroughly mix first 7 ingredients (through salt/pepper).

2) Cut pita breads in half. Divide chicken salad into four equal parts and stuff the four halves with the salad. Stuff pita with lettuce and serve. Makes 4 servings.

Nutritional Analysis per serving: 295 Calories; 30 percent fat (9.8 grams); 2 grams saturated fat; 49 percent protein; 21 percent carbohydrate; 2.1 grams fiber.


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