| 1/4 cup | Whole almonds |
| 1 cup | Sliced, skinless chicken |
| | Breast, cooked without salt |
| 1/2 cup | Dried apricot quarters |
| 1 | Celery stalk, chopped |
| 1/2 cup | Fat-free plain yogurt |
| 2 tbs | Chopped fresh cilantro |
| 1 tbs | Dijon mustard |
| 1 tsp | Orange zest |
| 1 tsp | Honey |
| 2 | Whole-wheat pitas |
Preheat the oven to 300 degrees F.
Place almonds on baking sheet for 7-8 minutes or until roasted. Let almonds cool.
In a bowl, mix almonds and remaining ingredients.
Spoon 1/2 cup chicken salad into each whole-wheat pita half. May be served with mixed greens.