4 skinless, boneless chicken breast halves
1/2 cup mayo
1/2 cup minced roasted red peppers (water-packed)
2 teaspoons of dijon mustard
Salt and black pepper to taste
4 whole-wheat or stone-ground pita pockets, split
4 red lettuce leaves, halved

Directions
Place chicken breast halves in a medium saucepan and add enough water to cover. Bring to a boil over high heat. Reduce heat to medium; simmer 8-10 minutes, until chicken is cooked through. Drain. When cool enough to handle, cut cooked chicken breast halves into 1-inch cubes.

Meanwhile, in a medium bowl, combine mayo, peppers, and mustard. Add chicken; toss to coat. Add salt and pepper to taste. Line pita pockets with lettuce, spoon in chicken salad and serve.

Serves 4