Chicken Apple Salad Stuffed Pitas serves 8 I took two traditional favorites -- chicken salad and Waldorf salad and had them 'shake flavors and say howdy' in this crunchy fruity, flavorful dish that can easily be doubled or triples for a crown.
From: Party Fare cookbook
2 cups (10 oz) diced cooke chicken breast 2 cups (4 small) cored, unpeeled and diced Red Delicious apples 1/2 cup raisins 1 cup diced celery 1/4 cup (1 oz) chopped pecans 1/2 cup Kraft f/f mayonnaise 2 tsp. lemon juice 4 pita bread rounds
In a medium bowl, combine chicken, apples, raisins, celery and pecans. Add mayonnaise and lemon juice. Mix well to combine. Cut pita rounds in half. Stuff a full 1/2 cup of chicken mixture into each pita half. Refrigerate at least 15 min.
Hints: To plump up raisins without 'cooking' place in a glass measuring cup and microwave on HIGH for 20 seconds.
If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.
To make opening pita rounds easier, place pita halves on paper towel and microwave on HIGH for 10 seconds. Remove and gently press open.
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