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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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Janice Conway adds olives, cucumber and radishes to leftover chicken to create her Mediterranean-inspired salad tucked into handheld pitas. This recipe is great for summer because there's no cooking involved, she writes from Reynolds, Illinois. Ingredients:
1-1/2 cups cubed cooked chicken |
1 medium carrot, julienned |
1/2 cup julienned cucumber |
1/4 cup sliced radishes |
1/4 cup sliced ripe olives |
1/4 cup cubed part-skim mozzarella cheese (1/2-inch cubes) |
1/3 to 1/2 cup italian salad dressing |
5 pita breads (6 inches), halved |
lettuce leaves |
Directions:
1. In a bowl, combine the chicken, carrot, cucumber, radishes, olives and cheese. Add dressing and toss to coat. Line pita breads with lettuce leaves. Stuff about 1/3 cup chicken mixture into each half. Yield: 5 servings.
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