This is so good, great for a meal on the go, and made even easier by using rotisserie chicken. It's one of those meals I hadn't made for awhile, and when I finally made it again I wondered why it had been so long. Everyone absolutely loved it.
Picnic Chicken Pitas
1 pkg (10 oz) frozen broccoli florets, cooked and drained (I always use fresh broccoli - about 2 good-sized bunches)
2 c shredded cooked chicken (or diced)
1 medium onion, chopped
1/4 c mayonnaise
2 Tb prepared mustard
1/2 tsp salt, optional
1/8 tsp pepper
4 pita pockets (6 inches), halved
4 bacon strips, cooked and crumbled (I do more)
Optional Ranch dressing
In a large bowl, combine the broccoli, chicken, cheese and tomato. In a small bowl, combine the mayonnaise, mustard, salt if desired, and pepper; pour over the broccoli mixture and toss to coat. Spoon about 3/4 c into each pita half; top with bacon. I like to add Ranch dressing to the mayo mixture, probably about the same amount as mayo.
