A tasty chicken salad sandwich
filling with toasted almonds tossed in a dill-lemon-yogurt dressing
served in pita bread.
Chicken-Almond
Pocket Sandwiches
- 3 cups cooked, diced chicken
meat
1/2 cup plain yogurt
1/2 cup chopped almond, toasted
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon black ground pepper
1/8 teaspoon dillweed
4 pita pockets
2 cups shredded lettuce
1 cup alfalfa sprouts
- In a large bowl combine
chicken, yogurt, almonds, lemon juice, salt, black ground pepper
and dillweed; mix well.
- Cut pita pockets in half;
fill with lettuce and alfalfa sprouts. Spoon in chicken mixture.
Refrigerate until served.
Makes 8 servings.
loading
|
