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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Threw this together the other day for lunch, with things I had on hand. To my suprise, even my picky husband liked this and asked when I could make it again. Ingredients:
2 tablespoons light sour cream |
1 (12 1/2 ounce) can diced cooked chicken breasts |
1/4 cup reduced-fat mayonnaise (i used kraft) |
1/4 cup green pepper, chopped meduim fine |
1/8-1/4 cup diced onion (any variety) |
1/3 cup finely shredded cheddar cheese or 1/4 cup crumbled feta cheese |
1 stalk celery, sliced |
1/4 teaspoon celery salt |
1/4 teaspoon celery seed |
1/4 cup frozen peas (optional) |
4 whole wheat pita bread |
Directions:
1. Combine all ingredients except pita bread in medium sized bowl.
2. Cut pita pocket rounds in half and stuff with prepared mixture.
3. Left over chicken salad stores well for left-overs.
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