|3 to 4 Tbsp milk |
8 oz. cream cheese, softened
1/3 cup chopped green pepper
1/4 cup chopped walnuts
2 cups cooked, chopped chicken
1 Tbsp lemon juice
1 Tbsp grated onion
1/2 tsp dry mustard
1/2 tsp thyme
|Add milk to cream cheese; mix until creamy. |
Add remaining ingredients except sprouts.
Cut pita bread into halves or quarters; add filling.
Top generously with the alfalfa sprouts.
May be made the night before.
I don't like green peppers so I leave them out, and use green onions instead.
Usually I put the walnuts in the food processor and leave them rough, but not big pieces.
I boil the chicken before, and work with it cold. (Usually chicken tenders from Costco.)
NOTE ADDED in February 2016: Though it's not necessary, the last few times I've made it, I have put the cold chicken in a food processor with the walnuts—and chop it to small bits. So when it's in with the cream cheese, it's more like a chicken spread than like chicken salad. Depending how people feel about the textures, plain chopping would be good, or food-processor.
Whole Foods for the Whole Family: La Leche League International Cookbook. My edition was from the 1980's. I don't think it's still in print, but you can find used copies. This recipe was the best part for me, anyway.
Commercial alfalfa sprouts are harder to find, so I've started making my own. Sometimes I've made my own pita bread, but usually I buy it and cut it in half or quarters. With own-made, it's easier to make bigger or smaller or assorted sizes. :-)