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Recipe For Chicken Taco Pita Pockets


Chicken Salad Sandwich with Lemon-Herb Dressing


  • 1 small avocado, thinly sliced
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 2 cups finely cut-up cooked chicken
  • 1 (4 ounce) can chopped green chiles, drained
  • 1 small onion, sliced and separated into rings
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 8 pita breads (about 3 1/2 inches in diameter)
  • 2 cups shredded Monterey jack cheese (8 ounces)
  • 1 cup shredded lettuce
  • 1/2 cup sour cream
  • 1/2 cup taco sauce Sprinkle avocado slices with lemon juice and
  • 1/4 teaspoon salt.


1. Mix chicken, chiles, onion, oil and 1/2 teaspoon salt in 1-quart microwavable casserole.

2. Cover tightly and microwave on HIGH for 4 to 5 minutes, stirring after 2 minutes until chicken is hot.

3. Split each pita halfway around edge with knife. Separate to form pocket. Spoon about 1/4 cup of the chicken mixture into each pita.

4. Top with cheese, lettuce and avocado. Serve with sour cream and taco sauce.

Makes 8 sandwiches.

Recipe For Chicken Taco Pita Pockets
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