Chicken Salad (Pita's)

From the kitchen of PJ
2 c. cooked, chopped chicken
2 hard boiled eggs, chopped
3/4 c. chopped celery
1/2 c. slivered almonds or cashews
2 T. sweet relish
2 T. chopped black olives
2 T. minced green onion
3/4 c. mayonnaise (I use light)
1 pkg. whole wheat pita bread

Boil chicken breasts until cooked through, cool and chop into small cubes or pieces. Add rest of ingredients and mix well. Chill in refrigerator for a couple hours before serving to allow flavors to mix.

This salad is really good on croissant rolls and in a whole wheat tortilla as a wrap. We like to use pita bread and stuff with chicken salad, shredded cheddar cheese, sliced roma tomatoes, alfalfa sprouts or baby spinach (can just use romaine lettuce too) sliced avocado, sliced mushrooms and a little ranch dressing.

*If you like your chicken salad salted, salt portions as you eat. Do not add salt to the salad itself.