Citrus-Chicken Salad Pita Pockets

Ingredients

• 11 oz mandarin orange segents drained canned
• 2 cups chicken strips cooked
• 2 Tbsp parsley fresh chopped
• 8  lettuce leaves 
• 0.3 cup mayo with olive oil reduced fat mayonnaise kraft
• 4  pita breads cut in half
• 0.3 cup planters slivered almonds toasted

Equipment

• bowl

Directions

1. Combine chicken, oranges and nuts in large bowl.
2. Add mayo and parsley; mix lightly.
3. Refrigerate 1 hour.
4. Fill pita halves with lettuce and chicken mixture just before serving.