Chicken Apricot Pockets

• 1 can (10 ounces) premium chunk chicken in water, drained
• 1 can (8 ounces) apricots in juice, drained and sliced
• 1 cup chopped celery
• 1/4 cup chopped, unsalted pecans
• 2 green onions, chopped
• 1/4 cup low-fat mayonnaise
• 1 tablespoon Dijon-style mustard
• 1 teaspoon curry powder
• 4 whole wheat pitas, sliced in half
• 4 cups fresh watercress

1. Combine chicken, apricots, celery, pecans and green onions in a medium bowl. In a separate small bowl, blend mayonnaise, mustard and curry powder. Add the curried mayonnaise to the chicken mixture; toss gently. Line pita halves with watercress.
2. Spoon about 3/4 cup chicken mixture into each pita half. Repeat to fill other pitas.
3. Servings: 4
4. Nutritional Information Per Serving:
5. Calories 290; Total fat 9g; Saturated fat 1.5g; Cholesterol 25mg; Sodium 840mg; Carbohydrate 39g; Fiber 6g; Protein 20g

chicken, celery, pecans, green onions, lowfat mayonnaise, mustard, curry powder, whole wheat pitas, fresh watercress

Taken from www.epicurious.com/recipes/member/views/chicken-apricot-pockets-50091902 (may not work)