Watermelon Chicken Waldorf Pita - Mindful by Sodexo Recipes

Ingredients

• 2 (6-inch) wheat pita pockets
• 1 1/3 cups baby arugula
• 1 1/2 cups seedless watermelon, cut into 1/2-inch pieces
• 3 cups Waldorf Chicken Salad
• 1. Cut each whole pita in half to create 2 pita pockets.
• 2. Place 1/3 cup of baby arugula into each pita pocket.
• 3. Gently mix cubed watermelon and Waldorf chicken salad.
• 4. Place 1 cup of watermelon Waldorf chicken salad into each pita pocket. Enjoy immediately!
• 8 ounces boneless, skinless chicken breast
• 2 tablespoons mayonnaise
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon lemon juice
• 1/2 cup chopped apple
• 1/2 cup halved seedless red grapes
• 1/2 cup finely chopped celery
• 1 tablespoon toasted sliced almonds (see Chefs Tips)
• 2. Remove the chicken from the water and let it completely cool. Dice the cooked chicken into 1/2-inch pieces. (see Chef Tips)
• 3. Combine mayonnaise, mustard, and lemon juice in a bowl. Mix until smooth.
• 4. In another bowl, combine diced cooked chicken, diced apples, halved grapes, diced celery, and toasted sliced almonds.
• 5. Gently mix the mayonnaise mixture into the chicken mixture. Cover and refrigerate until ready to use.
• You can purchase toasted sliced almonds or toast them in a dry skillet over medium heat for 2 minutes, until just browned.
• You can make the chicken up to 2 days ahead by simmering it in water just below boiling (about 160 to 180 degrees Fahrenheit) or steaming it.