Servings:
Makes 4 sandwiches Servings
Ingredients
- 3/4 pound shredded chicken (leftovers picked off the bone)
- 3 tablespoon mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon granny smith apple, peeled and small diced
- 1/4 tablespoon small red onion, finely diced
- 1 teaspoon curry powder
- 1 teaspoon small tomato, sliced
- 4 teaspoon large leaves of boston lettuce
- 4 teaspoon pita bread pockets
Preparation
Baking Directions:
Take the cold chicken that was saved and picked from the legs and carcass, and place in a large bowl.
In a separate bowl mix the mayonnaise, mustard, apple red onion, and curry powder together.
Season with salt and pepper to taste.
You may need to add a tablespoon of water if the dressing is too thick.
Add the dressing into the large bowl with the chicken and mix well.
Season with salt and pepper to taste.
Fill each pita pocket with a slice of tomato and a lettuce leaf.
Scoop the chicken salad into each pita, and serve.
