Directions for: Chicken and Wild Rice Salad Pitas
Ingredients
cup wild rice
cup dried cranberries, chopped
2 cups cooked and diced chicken
cup sour cream
2 Tbsp mayonnaise
2 Tbsp fresh chives, chopped
2 8-inch (20-cm) pita bread, halved OR Approximately 12 mini pita bread, halved
Boston lettuce leaves, to taste
Salt and pepper
Directions
1. In a small saucepan, cook the rice in salted water for about 50 minutes or until tender. Add the cranberries and cook for 5 minutes. Drain and rinse under cold water.
2. In a bowl, combine the rice and cranberries with the chicken, sour cream, mayonnaise, and chives. Adjust the seasoning.
3. Carefully open the pita bread and fill with the chicken salad and lettuce.
See more: Bread, Chicken, Kid-Friendly, Lunch, Rice/Grain
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