Chicken Salad Pockets
1-1/2 cubed cooked chicken breasts
1/2 cup celery, sliced
2 tablespoons golden raisins
2 tablespoons chopped green onions
1/3 cup reduced calorie mayonnaise
1 tablespoon lemon juice
1/4 teaspoon curry powder or ginger
1 cup fresh spinach or watercress
1 medium apple, cored, thinly sliced
2 (6 inch) pita pocket breads, halved crosswise
In a medium bowl, combine chicken, celery, raisins, and green onions. In small bowl combine mayonnaise, lemon juice, and curry powder; blend well. Pour dressing over chicken; mix well. Arrange 1/4 of the spinach leaves and 1/4 of the apple slices in each pocket, with the edges extending slightly over the edge of the pocket. Spoon 1/4 of salad mixture into each pocket.
Makes 4 servings.