Healthy Chicken Salad Pitas

• 2 Whole Kangaroo Pitas, cut in half, pockets opened - Aisle 2
• 1 Cup Earthbound Organic Mixed Salad Greens - Produce
• 1/2 Cup Spectrum Mayonnaise - Aisle 3
• 1 Tbsp. Organic Lemon Juice - Produce
• 1 Lb. Bell & Evans Chicken Breast, diced - Meat Dept.
• 1 Large Organic Apple, cored & sliced - Produce
• 1/4 Cup Organic Green Onions, slivered - Produce
• 1/4 Cup Toasted Almonds or Sunflower Seeds - Bulk Aisle 5

Cut pitas in half, then carefully open the pockets. Sometimes a sharp knife makes this easier. Add 1/4 of the greens to inside of each pita half. At this point, you could also add a slice of tomato or cheese.

Mix the mayonnaise, lemon juice, and about 1/3 tsp. salt and a few pinches of pepper.

Add the rest of the ingredients, mix well, and taste for salt and pepper. Add a touch more of mayo if dry. Add 1/4 of salad to each pita, and wrap each tightly in plastic wrap. Keep chilled until ready to eat.

Variations: Try a roasted red pepper vinaigrette or a sesame-ginger dressing instead of the mayo and lemon. Substitute diced oranges and pears, or raisins, for the apples. Add your favorite nut instead of almonds. Pitas freeze well. Allow to thaw before trying to open the pocket.

Source: Doug Roese, Natural Foods Chef