Recipes

Remove the skin from the chicken and pull the meat from the bones. Discard the skin and bones.

Chop the chicken and put it into a medium bowl. Add the celery, scallions, walnuts, tarragon, and mayonnaise; mix thoroughly. If the mixture is not creamy enough, add more mayonnaise. Season with salt and pepper, to taste. Cover and refrigerate for 1 hour to let the flavors meld.

Slice the mini pitas in half, open the pockets, and stuff with a heaping tablespoon of chicken mixture.1 store bought roasted chicken

1/2 cup finely chopped celery

2 scallions, finely chopped

1/2 cup finely chopped walnuts

1 tablespoon finely chopped tarragon leaves

2/3 cup mayonnaise

Salt and freshly ground black pepper

15 mini pita breads

Recipe Summary Difficulty: Easy Prep Time: 15 minutes Inactive Prep Time: 1 hour Yield: 30 pitas