Serves 5-6
2 cooked chicken breast, cubed and cooled
1 c. corn, cooked and cut off the cob, or frozen (could use 1 can)
1 c black beans (or use 1 can black beans, drained)
1 c. salsa verde
1 large tomato diced
1 avacado diced
1 sm can sliced olives
Shredded lettuce
Ranch or cilantro ranch dressing
Pita pockets (see my recipe here)
Place chicken in large bowl and cover with salsa verde. Stir to completely cover and let sit for 30 min. to 2 hours in refrigerator.
To chicken mixture add corn, black beans, tomato, olives and avacado.
Stir to combine.
We filled the bottom of the pitas with the mixture and topped with shredded lettuce and ranch dressing or cilantro ranch dressing.
This was a meal of seconds and thirds for all of the kids. Definitely a crowd pleaser.
No comments:
Post a Comment