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Chicken Salad Pitas

Ingredients

  • 1/4 c. sliced almonds
  • 1 c. boneless/skinless chicken breasts cooked, sliced
  • 1/2 c. dried apricots chopped
  • 1 stalk celery chopped
  • 1/2 c. fat free plain yogurt
  • 2 T. cilantro coarsely chopped
  • 1 T. Dijon mustard
  • 1 tsp. orange zest
  • 1 tsp. honey
  • 2 whole wheat pitas

Instructions

  • Combine ingredients.
  • Fill pita pockets.
  • Yields 4 (1/2 cup) servings.
  • Note: Roast almonds at 300 degrees for 7-8 minutes to make them crunchy and bring out flavor.