Pita Bread Chicken

So, this is pretty much your basic chicken salad - but stuffed inside these soft, thick pitas is pure heaven! I've made this dish a couple of times already this summer! Thanks Sarah Jane for the pita recipe! Enjoy! Oh, and I don't know how to take pictures of food so trust me when I say these looked good when we ate them! Lacey



Salad:
2 cups cooked chicken
1/2 cup diced celery
1/4 cup chopped green onions
2 hardboiled eggs (I usually forget to add these)
1 Tb. lemon juice
1/2 tsp salt
1/4 tsp pepper
3/4 cup mayo

Combine and let sit in refrigerator.

Pita Bread:
2 cups flour
2 1/4 tsp. quick rise yeast
1/2 tsp. salt
1 1/4 cup hot water
1-1 1/2 cups flour

Combine first four ingredients. Beat well about 1 minute. Mix in remaining flour using just enough to make a soft, not sticky dough. Turn out on floured board and continue to knead for 5 min.

Divide into 8 balls. Roll out each one to about 1/4 inch thick and 6 inch diameter. Place on a very lightly greased cookie sheet sprinkled with cornmeal.

Let rise in warm place for 25-35 minutes. Bake at 450 for 4 min. and then turn over for 4 more min. or until lightly brown. Wrap immediately in a dish towel for 3-4 min.

**These bad boys are perfect as they are, but to add a little something, throw some butter in a pan and lightly toast them . You won't be disappointed!