Microwave-Hot Chicken Salad Pitas
Ingredients
- 1 (5 oz.) can chunk breast of chicken, drained
- 1 large firm tomato, cut-up
- 1 C. alfalfa sprouts
- 1 C. thinly sliced mushrooms (about 3 large)
- 4 oz. (1 C.) shredded mozzarella cheese
- 2 tbsp. minced onions
- 1/2 tsp. garlic powder
- 1/8 tsp. black pepper
- 3 pita bread
Directions
In a medium bowl, combine chicken, tomato, alfalfa sprouts, mushrooms, cheese, onion, garlic powder and pepper; set aside. Cut 1/2- to 1-inch slice from edge of each pita pocket; discard slice. Spoon one-third of the salad filling into each pita pocket. Place pitas in a single layer on a paper towel-lined microwavable plate. Cover with a second paper towel. Microwave at 50% power (350 watts) for 4 to 5 minutes or until cheese melts, rotating plate one-half turn after 2 minutes. If you prefer, use 1 can (6 1/2 oz.) chunk style light tuna, drained, instead.
