PECOS CHICKEN PITAS
WITH PISTACHIOS AND LIME VINAIGRETTE

LIME VINAIGRETTE:
1 cup lowfat or nonfat bottled Italian salad dressing
1 tablespoon grated lime peel
2 tablespoons lime juice
CHICKEN FILLING:
2 cups Shredded cooked or canned chicken
1/2 cup Coarsely chopped California pistachios, divided use
TO SERVE:
4 Pita bread rounds
1 cup Julienne pared jicama or pared, seeded cucumber
1 Avocado, peeled, seeded and sliced
1/2 cup Bottled roasted red pepper or pimiento, cut into strips

LIME VINAIGRETTE:
Mix together the ingredients for the Lime Vinaigrette. Shake to blend.

CHICKEN PITAS:
Toss chicken with half the pistachios and enough Lime Vinaigrette to moisten.

TO SERVE:
Warm pita pockets in 350 degree F. oven for about 3 minutes.

Halve and fill with chicken mixture. Add jicama, avocado and red pepper. Place on plates; drizzle remaining vinaigrette over filling and sprinkle with remaining pistachios.

Servings: 8
Source: California Pistachio Commission