Did you know chicken salad has been around since 1863? It's been a mainstay recipe for 150 years. It's a great and cost effect way to use leftover chicken, and is one of those wonderful staples.

With summer right around the corner, moist chicken with crisp, fresh fruit and vegetables is a healthy and decadent treat. Served with fresh fruit on the side and Parmesan cheese shavings, this light and creamy recipe is sure to please.

Below for your convenience is a shopping list of the items you will need to create this dish.

Ingridients

(3) pounds Roasted chicken leftovers

1 Apple peeled, cored and cubed.

5 Celery stalks, sliced

1/2 cup Olive oil mayonnaise

Salt

Pepper

12 Pita halves

Baby Spinach

5 Carrots, shredded

1 Cucumber, sliced

Directions

Cut your chicken leftover into cubes, place in bowl. Add chopped celery and apple. Lightly mix. Add 1/2 cup of mayonnaise in parts to your liking. Mix. Salt & pepper to taste. Chill. Place a small amount of shredded carrots in the bottom of pita. Next, gently add baby spinach leaves to one side. Add 1/4 cup of chicken salad. Place cucumber slices on the opposite side. Garnish with fresh Parmesan

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