Pepper jelly adds a sweet-hot note to Chicken Salad Pitas. And you'll love the extra zing from lemon zest and ground red pepper that's been added to these sandwiches.
Makes 4 dozen
1/2 cup mayonnaise
1/3 cup red pepper jelly
1/4 cup minced green onions
2 tablespoons chopped fresh cilantro
1 teaspoon lime zest
1/4 teaspoon ground red pepper
2 cups finely chopped cooked chicken
1/2 cup finely chopped celery
1/2 cup finely chopped toasted pecans
Salt and freshly ground black pepper to taste
24 mini pita pockets, halved
1 bunch fresh watercress
Whisk together first 6 ingredients in a large bowl; stir in chicken and next 2 ingredients until blended. Season with salt and pepper to taste. Cover and chill 4 hours. Fill pitas with watercress and chicken salad. Serve immediately.