Roasted Pineapple & Habanero Chicken Salad

3 1/2 cups diced cooked skinless and boneless chicken breasts
1 cup celery, chopped
1/2 cup canned pineapple, well-drained
1/2 cup onion, chopped
1 (10.5-oz / 310 ml) jar Robert Rothschild All Natural Roasted Pineapple & Habanero Gourmet Dip (order here or phone 1-800-356-8933)
1/4 tsp salt

For serving:
Crumbled feta cheese
Walnuts (try pecans here)

For garnish:
Orange slices

Directions
Combine all salad ingredients into a bowl.

In a microwave oven, warm the pita bread for about ten (10) seconds so that the pockets are soft and pliable.

Spoon some of the Roasted Pineapple & Habanero Chicken Salad into a warmed pita pocket half. Then, sprinkle with the crumbled feta cheese and chopped walnuts. 

Garnish with an orange slice and serve.



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