Chicken and Rice Salad with Roasted Red Peppers

Ingredients

• 2 whole wheat pita pockets, cut in half
• 1 cup cooked, Mahatma or Carolina White or Whole Grain Brown Rice
• Salt and pepper, optional
• 2 teaspoons dijon-style mustard
• ½ cup celery, chopped
• ¹/₃ cup light mayonnaise
• 1 cup cooked boneless, skinless chicken breasts, diced (about 6 oz)
• + 2 more ingredients
• • 4 lettuce leaves
  • ¼ cup roasted red pepper (water packed), chopped

In a medium bowl, combine mayonnaise and Dijon mustard. Add chicken, peppers and celery. Add rice and mix lightly. Season with salt and pepper to taste, if desired. Line pita pockets halves with lettuce leaves and spoon in salad. HELPFUL TIPS: 1) Cook extra white or brown rice. It can be stored ...

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