Chicken Pockets with Raspberry-Peach Salsa

Note/Suggestions:  This is another great way to use up leftover chicken.  You could also use turkey.  If you cannot find fresh peaches, use canned peaches in their own juices.  You can also substitute some or all of the peaches for nectarines.  This makes 4 servings.

Ingredients

Dressing:

• 1/3 cup orange juice
• 1 1/2 teaspoons balsamic vinegar
• 3 peach, peeled and cut into small cubes
• 2 teaspoons fresh, chopped mint
• 2 cups fresh raspberries, rinsed and drained

Filling:

• 2 cups of boneless, skinless chicken cooked and sliced, cubed or shredded
• 4 pita pockets*
• 4 large leaves of lettuce or 1 cup of mixed baby greens
• 4 teaspoons of mayo

Directions

1. Whisk together orange juice and balsamic vinegar.
2. Add peaches, mint and raspberries and mix carefully until combined.
3. Spread 1 teaspoon of mayo into each of the pita pockets, then line one side with lettuce.
4. Put about 1/2 cup of chicken in each pocket along with a 1/8 cup of the salsa.
5. Do not overfill the pockets or they will split.

*The easiest way to open a pita pocket is to cut the top 1/3 off, then warm them slightly in the toaster oven.  Gently open the pocket so that you can start filling it.  After it is filled, wrap the pita much like a loose burrito in parchment paper or tin foil.  Toast the leftover pita and use as chips and serve with hummus.