Chicken Salad Pitas

Pepper jelly adds a nice sweet-hot note to chicken salad. And you'll love the extra zing from lemon zest and ground red pepper.

Ingredients:

• 1/2 cup mayonnaise
• 1/3 cup red pepper jelly
• 1/4 cup minced green onions
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon lime zest
• 1/4 teaspoon ground red pepper
• 2 cups finely chopped cooked chicken
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped toasted pecans
• Salt and freshly ground black pepper to taste
• 24 mini pita pockets, halved
• 1 bunch fresh watercress

Directions:

1. Whisk together first 6 ingredients in a large bowl; stir in chicken and next 2 ingredients until blended. Season with salt and pepper to taste. Cover and chill 4 hours. Fill pitas with watercress and chicken salad. Serve immediately.

Southern Living
DECEMBER 2012