The Saturday before Mother's Day, me and my siblings make a lunch for my Mom. It's a time when we are able to sit down without our spouses or kids and reminisce about old times. This has been a requested main dish year after year.INGREDIENTS:
1 8-ounce pkg cream cheese, softened
1/2 cup mayonnaise
3 tablespoons milk
1 teaspoon lemon juice
3 cups chicken, cooked and diced
1/3 cup red pepper, chopped
1/3 cup green pepper, chopped
3 tablespoons green onion, chopped
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup slivered almonds
4 large pieces pita bread, halved
alfalfa sprouts
DIRECTIONS:
- In a mixing bowl, beat cream cheese, mayonnaise, milk and lemon juice until smooth. Stir in cooked chicken, red and green peppers, green onion, mustard, salt, and pepper. Refrigerate.
- Just before serving, stir in almonds. Spoon about 1/2 to 3/4 cup filling into each pita half. Top with sprouts, if desired. Makes 4 servings.
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