• 1/4 C. whole almonds
• 1 C. sliced, skinless chicken breasts, cooked with no salt
• 1/4 C. dried apricot quarters
• 1 celery stalk, chopped
• 1/2 C. fat-free plain yogurt
• 2 Tbs. chopped fresh cilantro
• 1 Tbs. Dijon mustard
• 1 tsp. orange zest
• 1 tsp. honey
• 2 whole-wheat pitas

Preheat oven to 350 degrees. Place almonds on baking sheet for 7-8 minutes, or until roasted. Cool. In a bowl, mix almonds and remaining ingredients. Spoon 1/2 C. chicken salad into each pita half. Serve with mixed greens drizzled with oil and vinegar.

Yield: 4 servings