1/3 cup chopped red onion
1/4 cup chopped celery
2 tablespoons chopped fresh basil
2 teaspoons fresh lemon juice
3/4 teaspoon salt
1/8 ground black pepper
One 5-ounce can chunk chicken breast in water, drained
2 cups arugula or other lettuce leaves
2 rounds pita bread, cut in half (right across the diameter of the circle)
In a medium bowl, stir together the mayonnaise, onion, celery, basil, lemon juice, salt and pepper. Fold in the chicken, leaving as many large chunks as possible.
Divide the arugula or other lettuce among the pita halves. Spoon one-fourth of the chicken mixture into each pita half.
Patti’s Pointers: If you can find some small tender arugula greens at the market, buy them. Arugula has a delicious peppery bite that complements this creamy chicken salad better than plain ol’ iceberg ever will. If you can’t find arugula, go for romaine lettuce, which has better flavor, 6 times as much vitamin C, and up to 10 times as much beta-carotene as iceberg lettuce.
Per Serving: 200 calories, 14 g of protein, 22 g carbohydrate, 6 g fat, 1 g saturated fat, 35 mg cholesterol, 1g dietary fat, 730 mg sodium.
From Patti LaBelle’s Lite Cuisine Over 100 Dishes With To-Die-For Taste Made With To-Live-For Recipes by Patti LaBelle and Laura Randolph Lancaster. Published by Gotham Books, 2003.
Diet Exchanges: 3 very lean meats, 2 starches, 1 fat, ½ vegetable, or 1½ carbohydrate choices.