Chicken & Olive Salad Pitas

2-1/2 cups chopped cooked chicken
1/3 cup sliced pimiento stuffed Spanish Manzanilla olives
1/3 cup light mayonnaise
1 tbsp honey mustard
2 tbsp Delizia Extra Virgin Olive Oil
1 tsp prepared horseradish (optional)
4 whole wheat or white pita bread rounds
8 red leaf or romaine lettuce leaves
In a medium bowl, combine chicken, olives, mayonnaise, honey mustard, and if desired, horseradish, mix well. (Salad may be covered and refrigerated up to 24 hours before serving). Cut pita rounds crosswise in half, open into pockets. Line pockets with lettuce and fill with chicken salad.

Makes 2-4 servings

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