Filling:
2 c. deli-roasted chicken breast, diced
2 Gala apples, cored, diced
1/2 c. honey roasted peanuts or beer nuts, finely chopped
1/4 c. jarred real bacon bits
2 c. mixed salad greens, torn
4 ozs. Provolone or Swiss cheese, shredded
4 whole wheat pita bread rounds, cut in half
Dressing:
1/2 c. mayonnaise
2 T. apple cider or apple juice
1½ t. honey
1 t. apple cider vinegar
1/2 t. vegetable oil
small pinch ground cinnamon
small pinch ground cloves
salt and pepper to taste
To make the dressing, in a small bowl, combine first seven ingredients; whisk until well blended. Season to taste with salt and pepper. Cover and refrigerate 2 hours to chill and blend flavors. In a medium bowl, combine chicken, apples, peanuts and bacon bits.
Stir dressing and pour over chicken mixture; toss to coat. Open pita breads to form pockets. Line each with salad greens. Spoon filling into pockets and top with cheese. Serve red and green grapes or cut-up fresh vegetables on the side.
Marilyn Partington Frame, Traverse City
