Tangy Chicken Salad Pita

Cook chicken on a Foreman Grill (I seasoned with a dash of salt, pepper, and organic chicken seasoning with only 35 mg sodium). When cooked, dice chicken and combine with remaining ingredients (except pita, romaine, and tomato). Refrigerate about 1-2 hours until chilled.

Slice pita in half (I like to warm it in the toaster) and stuff each half with chicken salad mixture, lettuce, and tomato. Pair with yogurt, a glass of milk, side salad, or a piece of fruit for a fantastically filling lunch!

Nutritional Profile: (1/2 stuffed pita): 283 calories, 6.2 g fat (1.3 g sat, 1 g poly, 1.6 g mono), 58 mg Cholesterol,
246 mg Sodium, 31 g Carbohydrate, 5.3 g Fiber, 26 g Protein!