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Citrus-Chicken Salad Pita Pockets

Citrus-Chicken Salad Pita Pockets recipe
photo by:kraft
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 by
christine55416
on 9/13/2013
time
prep:
15 min
total:
1 hr 15 min
servings
total:
4 servings
Magazine Acquisition

What You Need

2
cups  cooked chicken strips
1
can  (11 oz.) mandarin oranges, drained
1/3
cup  PLANTERS Slivered Almonds, toasted
1/4
cup  KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2
Tbsp.  chopped fresh parsley
4
 pita breads, cut in half
8
 lettuce leaves

Make It

COMBINE chicken, oranges and nuts in large bowl. Add mayo and parsley; mix lightly.

REFRIGERATE 1 hour.

FILL pita halves with lettuce and chicken mixture just before serving.

Kraft Kitchens Tips

How to Toast Almonds
Spread almonds in single layer on baking sheet. Bake at 350°F for 5 to 7 min. or until lightly toasted.
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