Tarragon Chicken Salad Pitas

• servings: 6
• total time: 20 minutes

Ingredients

2 cups cubed cooked chicken

1/3 cup chopped celery

1/3 cup seeded, chopped cucumber

½ cup reduced-calorie mayonnaise

¼ cup toasted slivered almonds

½ to 1 teaspoon tarragon leaves

¼ teaspoon onion powder

¼ teaspoon salt

3 pocket breads (6 inches in diameter), halved

Lettuce leaves

Directions

In medium bowl, combine all ingredients except pocket breads and lettuce leaves. To serve, line pocket bread halves with lettuce leaves and spoon generous 1/3 cup chicken mixture into each half.