We love the versatility of pita pockets and it’s the perfect alternative regular old bread. This tangy approach to chicken salad is a perfect match the hearty taste of pita. Feel free to use a can of chicken if you don’t have cooked chicken breast on hand. Courtesy of Taste of Home.
1 package (8 ounces) cream cheese, softened
3 tablespoons milk
1 tablespoon lemon juice
2 cups cubed cooked chicken
1/2 cup chopped green pepper
2 tablespoons chopped green onions
1 teaspoon ground mustard
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped walnuts
3 large pita breads, halved
1. In a large bowl, beat the cream cheese, milk and lemon juice until smooth. Stir in the chicken, green pepper, onions, mustard, thyme, salt and pepper; refrigerate.
2. Just before serving, stir in walnuts. Spoon about 1/2 cup filling into each pita half. Yield: 3-6 servings.