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Citrus-Chicken Salad Pita Pockets

Citrus-Chicken Salad Pita Pockets recipe
photo by:kraft
Mandarin oranges, toasted slivered almonds and cooked chicken strips are mixed with mayonnaise and served in pita breads for a refreshing citrus salad.
time
prep:
15 min
total:
1 hr 15 min
servings
total:
4 servings
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posted:
9/13/2013
I didn't have the mayo so I did a light Asian dressing instead. Also added some craisins for a pop of red color. Tasty, refreshing, will make this again.
posted:
9/23/2012
Needs a little more substance perhaps craisins next time...
posted:
3/9/2010
Very delish! This is a great lite meal. I will be sure to make this alot when the hot summer weather comes along.
posted:
5/24/2009
Quick and easy for lunch; especially good during the summer when it's too hot to cook over a stove!
posted:
4/26/2005
I am looking foward to making this recipe
posted:
4/26/2005
Very good and easy enough for the kids to manage.
posted:
4/25/2005
What a disappointment. Even tho I thoroughly drained the mandarins, this turned out so soupy, I had to strain it. Not much flavor. Must be me. I read all the reviews and no one else had this problem.
posted:
4/23/2005
I make a chicken salad very similar, but to cut down on the fat, I use plain yogurt in place of the mayo. My salad has grapes instead of mandarian oranges. I'm going to try it with both!
posted:
4/22/2005
Excellent for upscale luncheons and so easy to prepare! Let's have more like this.
posted:
4/19/2005
I don't eat mayo so I substitute whatever flavor hummus I have in the house. Yummy!
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