Chicken Pita Pocket
Courtesy of TexaSweet Citrus Marketing, Inc. 4 Servings • 10 Min. Prep Time • 1 Hr. Chill Time| Ingredients |
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| 1 Texas Rio Star Grapefruit, sectioned |
| 2 c. cooked chicken, cubed |
| 1/2 c. slivered almonds, toasted |
| 1/2 c. mayonnaise |
| 2 Tbsp. fresh parsley, chopped |
| 1/2 c. celery, chopped |
| 1/2 tsp. pepper |
| 4 pita breads, cut crosswise in half |
Directions:
1. Mix grapefruit, chicken and almonds in a large bowl.
2. Add mayo, parsley, celery and pepper; mix lightly.
3. Cover and refrigerate at least 1 hr. or until ready to serve.
4. Spoon chicken mixture into pita halves just before serving.
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