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Lemony Dill Chicken Salad Pita


(from The Daniel Plan Cookbook - Healthy Cooking for Life)

Enjoy a slight twist on a classic chicken salad. Try this as an open face sandwich on gluten-free bread or rolled into a brown rice tortilla.

Serves 4

  • 3 cups cooked chicken breast, chopped
  • 4 small celery ribs, finely chopped
  • 4 tablespoons red onion, finely chopped
  • 1 generous tablespoon fresh dill, minced
  • 4 tablespoons organic mayonnaise or Veganaise
  • A few squeezes of lemon juice
  • Salt and pepper to taste (or lemon pepper)
  • 2 large whole wheat pitas, sliced in half
  • Red lettuce leaves
  • Sliced tomato (optional)

Preparation:

In a medium bowl, gently mix chicken, celery, onion, dill, mayonnaise, lemon juice, salt, and pepper. Fill each pita half with a lettuce leaf, a slice or two of tomato, then a quarter of the chicken salad.

The Daniel Plan Cookbook includes more than 100 delicious, healthy recipes from breakfast to dessert.  Go to www.danielplan.com to order.