Ingredients
- 1 (15-ounce) can Pacific Northwest Canned Pears, halves or slices, in juice, drained
- 2 cups diced, cooked chicken
- 1-1/2 cup diced celery
- 1/2 cup dried cranberries
- 2/3 cup Yogurt Dressing (recipe follows)
- 6 whole wheat pita pockets
- 3 cups shredded lettuce
- YOGURT DRESSING
- 1/3 cup mayonnaise
- 1/3 cup Greek-style plain yogurt
- 1-1/2 tablespoons finely chopped parsley, chives or a combination
- Salt and freshly ground black pepper
Method
Dice the pears and put them in a bowl with the chicken, celery and cranberries. Add the Yogurt Dressing and toss gently to coat the ingredients thoroughly. Chill until ready to serve.
To serve, cut each pita pocket in half and open. Fill each half with 1/4 cup shredded lettuce and about 1/2 cup chicken salad. Serve 2 halves per person.
YOGURT DRESSING
In a small bowl, whisk together the mayonnaise, yogurt and herbs, and season to taste with salt and pepper. Cover and refrigerate until ready to use.
Makes 2/3 cup.
Servings
Makes 6 servingsIngredients
- 8 cups diced, cooked chicken
- 12 cups Pacific Northwest Canned Pears, diced, in juice, drained
- 6 cups diced celery
- 2 cup dried cranberries
- 3 cups Yogurt Dressing (recipe follows)
- 24 whole grain pita pockets
- 12 cups shredded lettuce
- YOGURT DRESSING
- 1-1/2 cups mayonnaise
- 1-1/2 cups Greek-style plain yogurt
- 1/3 cup finely chopped parsley, chives or a combination
- Salt and freshly ground black pepper
Method
In a bowl combine the chicken, pears, celery and dried cranberries. Add the Yogurt Dressing and toss gently to thoroughly coat the ingredients. Cover and refrigerate until ready to use, at least 2 hours.
To serve, cut each pita pocket in half and open. Fill each half with 1/4 cup shredded lettuce and about 1/2 cup chicken salad. Serve 2 halves per person.
YOGURT DRESSING
In a medium bowl, whisk together the mayonnaise, yogurt and herbs, and season to taste with salt and pepper. Cover and refrigerate at least 1 hour or until ready to serve.
Makes 3 cups.
