Champion Chicken Pockets
Low-fat yogurt and ranch salad dressing top cold chicken salad tucked neatly in a pita bread halves. This sandwich is a surefire brown bag winner.
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
- In a small bowl stir together yogurt and ranch salad dressing.
- 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 pita half sandwiches.
Recipe and photograph 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.