Serves: 6
Total Calories: 150

1 (6 1/2-ounce) can chunk breast of chicken drained and flaked
1 tomato medium, diced
1/2 cup green bell pepper chopped
1/2 cup celery thinly sliced
1/4 cup green onion minced, including some green
1 tablespoon green chili chopped
2 tablespoons vegetable oil
2 tablespoons cider vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper
3 pita bread
butter or margarine, softened
alfalfa sprouts (optional)

In a medium bowl, gently toss chicken, tomato, green pepper, celery, green onions and green chilies set aside.

In a small bowl, mix oil, vinegar, salt and pepper. Pour over chicken mixture. Toss gently until evenly coated. If making ahead, cover and chill up to 2 hours. Drain before using.

To assemble, cut pita pockets in half. Spread inside of pitas with butter. Warm pitas if desired (see below). Fill each with about 1/3 cup of the filling. Top with sprouts if desired.



Heating Pita Pocket Breads In The Oven

Cut pitas in half. Spread inside with butter or margarine if desired. Wrap in foil and place in a preheated 350° oven for 10 minutes or until heated through.



Heating Pita Pocket Breads In Microwave Oven

Cut pitas in half. Spread inside with butter or margarine if desired. Wrap each half in a paper towel. Microwave two halves at a time at 100% power (700 watts) for 25 to 30 seconds or until warmed. Fill immediately.

Nutritional Facts:

Serves: 6
Total Calories: 150
Calories from Fat: 40

More Recipes from the Cool Dishes For Warm Days Cookbook:
All-American Tuna Sandwiches
Almond-Cream Cheese Spread
Apple Jack Melt
California Crab Sandwiches
Chicago Hot Dogs
Chicken Salad
Chuckwagon Beef Hoagies
Deluxe Pitas
Egg Salad
Favorite Fillings
Ham Salad
Lean & Light Special
Mushroom And Cheese Sandwiches
New Orleans Jazz Combo
Open-Faced Reubens
Pizza Rolls
Salmon Salad
Sunshine Sandwiches
The Continental
Tuna Salad
Turkey Aloha
Zippy Cheddar