Chicken Cu­cum­ber Pi­tas

TAKES: 25 min. • MAKES: 6 serv­ings

Simple & Delicious - - RECIPE INDEX -

I wanted a good recipe for pita stuff­ing. See­ing the large stack of garden-fresh cu­cum­bers on my counter, I de­cided to im­pro­vise and cre­ate my own recipe. It was a huge hit with my fam­ily.

—Sheena Wel­lard, Nampa, ID

2 cups cubed cooked chicken breast 1 large cu­cum­ber, quar­tered, seeded and sliced 1 can (21/4 oz.) sliced ripe olives, drained 1 medium tomato, seeded and chopped 1 small sweet red pep­per, chopped 1/2 cup cubed ched­dar cheese 1/4 cup chopped red onion DRESS­ING

1/2 cup ranch salad dress­ing

1/4 cup may­on­naise

1 Tbsp. Ital­ian salad dress­ing 1/4 tsp. gar­lic pow­der

1/4 tsp. pep­per

12 pita pocket halves

In a large bowl, com­bine the first seven ingredients. In a bowl, com­bine the ranch dress­ing, may­on­naise, Ital­ian dress­ing, gar­lic pow­der and pep­per; pour over chicken mix­ture and toss to coat. Fill each pita half with a scant 1/2 cup chicken mix­ture. PER SERV­ING 445 cal., 22g fat (5g sat. fat), 49mg chol., 747mg sod., 37g carb. (4g sug­ars, 2g fiber), 22g pro.

HEALTH TIP Sub­sti­tute re­duced-fat mayo and dress­ings to save 60 calo­ries and 8g fat per serv­ing.

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