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Chicken Apricot Pockets
Sweet & savory duo to stuff inside a pita pocket. |
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1 can (10 ounces) premium chunk chicken in water, drained
1 can (8 ounces) apricots in juice, drained and sliced
1 cup chopped celery
1/4 cup chopped, unsalted pecans
2 green onions, chopped
1/4 cup low-fat mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon curry powder
4 whole wheat pitas, sliced in half
4 cups fresh watercress
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Combine chicken, apricots, celery, pecans and green onions in a medium bowl. In a separate small bowl, blend mayonnaise, mustard and curry powder. Add the curried mayonnaise to the chicken mixture; toss gently. Line pita halves with watercress.
Spoon about 3/4 cup chicken mixture into each pita half. Repeat to fill other pitas.
Servings: 4
Nutritional Information Per Serving:
Calories 290; Total fat 9g; Saturated fat 1.5g; Cholesterol 25mg; Sodium 840mg; Carbohydrate 39g; Fiber 6g; Protein 20g
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Preparation Time: 10 minutes |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Canned Food Alliance
United States |
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| This recipe has been viewed 2527 times. |
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