California Chicken Pockets

Name: California Chicken Pockets
Ingredients: 1 cup cooked chicken breast, chopped; 1 cup frozen chopped broccoli; 1 avocado, peeled and chopped; 1/2 cup rice, cooked; 1/2 cup tomatoes, seeded and chopped; 1/2 cup mozzarella cheese, shredded (2 oz); 1 egg, hard-cooked and chopped; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1/4 teaspoon celery seed; 4 (6 inch) pita pockets, halved

11 ingredients

5 steps

Ingredients

1 cup cooked chicken breast, chopped
1 cup frozen chopped broccoli
1 avocado, peeled and chopped
1/2 cup rice, cooked
1/2 cup tomatoes, seeded and chopped
1/2 cup mozzarella cheese, shredded (2 oz)
1 egg, hard-cooked and chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon celery seed
4 (6 inch) pita pockets, halved

Directions

1

Cook and drain broccoli.
2

In medium bowl, combine chicken, broccoli, avocado, rice, tomatoes, cheese and egg.
3

In small bowl, stir together mayonnaise, mustard and celery seed. Pour over mixture and toss to coat.
4

Refrigerate for at least 1 hour to blend.
5

To serve, spoon approx 1/2 cup mixture into each pock bread half.