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Low-fat yogurt and ranch salad dressing top cold chicken salad hiding in a pita half. This sandwich is a surefire brown bag winner.

Champion Chicken Pockets

1/4 cup plain low-fat yogurt
1/4 cup bottled reduced-fat ranch salad dressing
1 1/2 cups chopped cooked chicken or turkey
1/2 cup chopped broccoli
1/4 cup shredded carrot
1/4 cup chopped pecans or walnuts (optional)
2 (6 to 7-inch) whole wheat pita bread rounds, halved crosswise

1. In a small bowl stir together yogurt and ranch salad dressing.
2. In a medium bowl combine chicken, broccoli, carrot, and, if desired, nuts. Pour yogurt mixture over chicken; toss to coat. Spoon chicken mixture into pita halves. Wrap tightly in plastic wrap and chill up to 24 hours. Pack sandwiches in insulated containers with ice packs.

Makes 4 sandwiches.

Nutritional facts per serving:
calories: 231, total fat: 8g, saturated fat: 1g, cholesterol: 53mg, sodium: 392mg, carbohydrate: 21g, fiber: 3g, protein: 20g, vitamin C: 18%, calcium: 5%, iron: 10%, starch: 1diabetic exchange, vegetables: .5diabetic exchange, lean meat: 2diabetic exchange, fat: .5diabetic exchange

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.