Description:Go ahead and pack it in - Diced chicken, celery, flame-cooked apples, raisins and green onions. This chicken salad tastes deceptively creamy. Unlike the old-fashioned mayo variety, we use low-fat yogurt and sour cream. Sweet honey and the mild flavor of curry is a pleasure for your palate. Thaw n' Serve. Brown pita in oven for 5 minutes.
Cooking InstructionsPreparation: Thaw 24 hours in refrigerator for best result. If frozen, submerge sealed bags in water bath for 1 hour. Mix salad with dressing 6-8 hours prior to serving.
Cooking Instructions: Salad: Empty content of chicken bag into mixing bowl. Knead bag of dressing several times. Snip corner of bag to add dressing to salad. Carefully toss salad to coat. Cover and store in refrigerator for 6-8 hours to allow flavors to meld. Pita Bread: Preheat oven to 375F. Place pitas on a baking sheet and warm in the oven 3-5 minutes until golden brown. Fill each pita wrap with chicken salad. Serve immediately.
Serving Suggestion: If desired, serve chicken salad on green leaf lettuce. Garnish with cashew nuts. Pita chips: Preheat oven to 400F. Place pitas on pizza stone or baking sheet. Brush pitas lightly with olive oil. Cut each pita into 8 small triangles. Bake in preheated oven for about 7 minutes or until lightly browned and crispy. Serve with chilled salad.