Chef's Quick Tip: Chicken salad

Chef Nancy, from the Gracious Gourmet in Bridgewater, shares how to dress up a chicken salad.

2 ½ cups finely chopped cooked chicken (can use the meat from a rotisserie chicken with the skin removed)
½ cup finely chopped celery
½ cup mayonnaise
3 tablespoons The Gracious Gourmet Black Olive Tapenade (or substitute an equal amount of finely minced pitted black olives)
4 Boston or Bibb lettuce leaves, washed and dried
4 pita bread "envelopes"

Procedure:

Put chicken and celery in a bowl. 

Mix together the mayonnaise and The Gracious Gourmet Black Olive Tapenade (or substitute an equal amount of finely minced pitted black olives). Add to the chicken and celery and mix well.

Cut a slit into each of the four pita envelopes. Line the bottom of each with a lettuce leaf and then stuff each with ¼ of the chicken salad.

Serves four. 

For more from Chef Nancy, click here.