Tangy Chicken Salad Pita

• 6 ounces, weight Grilled Chicken Breast, Cubed
• 1 Tablespoon Plus 1 Teaspoon Hellman's Olive Oil Mayonnaise
• 2 Tablespoons Low Fat Sour Cream
• 2 Tablespoons Raisins
• 1/4 cups Celery, Diced
• 1 dash Cinnamon
• 2 dashes Frank's Red Hot
• 1 whole Kangaroo Pita Pocket
• 2 leaves Romaine
• 2 slices Tomato

1. Cook chicken on a Foreman Grill (I seasoned with a dash of salt, pepper, and organic chicken seasoning with only 35 mg sodium). When cooked, dice chicken and combine with remaining ingredients (except pita, romaine, and tomato). Refrigerate about 1-2 hours until chilled.
2. Slice pita in half (I like to warm it in the toaster) and stuff each half with chicken salad mixture, lettuce, and tomato. Pair with yogurt, a glass of milk, side salad, or a piece of fruit for a fantastically filling lunch!
3. Nutritional Profile: (1/2 stuffed pita): 283 calories, 6.2 g fat (1.3 g sat, 1 g poly, 1.6 g mono), 58 mg Cholesterol,
4. 246 mg Sodium, 31 g Carbohydrate, 5.3 g Fiber, 26 g Protein!

chicken, olive oil, low fat sour cream, raisins, ubc, cinnamon, pocket, romaine, tomato

Taken from tastykitchen.com/recipes/salads/tangy-chicken-salad-pita/ (may not work)