Chicken/Apricot Pockets (Low Fat)

• 1 (10 ounce) canpremium white chicken meat packed in water, drained
• 1 (8 ounce) can canned apricots, in juice, drained and sliced
• 1 cup chopped celery
• 2 tablespoons chopped unsalted pecans
• 2 green onions, chopped
• 3 tablespoons low-fat mayonnaise
• 1 tablespoon dijon-style mustard
• 1 teaspoon curry powder
• 4 whole fat free pita bread, sliced in half
• 4 cups fresh watercress

1. Combine chicken, apricots, celery, pecans and green onions in a medium bowl.
2. In a separate small bowl, blend mayonnaise, mustard and curry powder.
3. Add the curried mayonnaise to the chicken mixture; toss gently.
4. Line pita halves with watercress.
5. Spoon about 3/4 cup chicken mixture into each pita half.
6. Repeat to fill other pitas.
7. Serve immediately.

white chicken, canned apricots, celery, pecans, green onions, lowfat mayonnaise, mustard, curry powder, pita bread, fresh watercress

Taken from www.food.com/recipe/chicken-apricot-pockets-low-fat-143861 (may not work)