Chicken And Rice Salad With Roasted Red Peppers

• 1/3 cup light mayonnaise
• 1/4 cup roasted red pepper (water packed), chopped
• 2 teaspoons dijon-style mustard
• 1 cup cooked, Mahatma(R) or Carolina(R) White or Whole Grain Brown Rice
• 1 cup cooked boneless, skinless chicken breasts, diced (about 6 oz)
• 1/2 cup celery, chopped
• Salt and pepper, optional
• 2 whole wheat pita pockets, cut in half
• 4 lettuce leaves

1. In a medium bowl, combine mayonnaise and Dijon mustard. Add chicken, peppers and celery. Add rice and mix lightly. Season with salt and pepper to taste, if desired. Line pita pockets halves with lettuce leaves and spoon in salad.
2. 1) Cook extra white or brown rice. It can be stored in the refrigerator up to six days; or, the freezer for up to six months.
3. 2) Using a non-stick skillet to brown meat and other vegetables helps reduce the need for added oil.
4. 3) Reheat pita pockets in the microwave for about 10 to 20 seconds to soften.

light mayonnaise, red pepper, mustard, white, chicken breasts, celery, salt, whole wheat pita pockets

Taken from www.myrecipes.com/recipe/chicken-rice-salad-with-roasted-red-peppers (may not work)