Chicken Pockets with Raspberry-Peach Salsa

Dressing:
1/3 cup orange juice
1 1/2 teaspoons balsamic vinegar
3 peach, peeled and cut into small cubes
2 tsp fresh, chopped mint
2 cups fresh raspberries, rinsed and drained

Filling:
2 cups of boneless, skinless cooked chicken; sliced, cubed or shredded
4 pita pockets
4 large leaves of lettuce or 1 cup of mixed baby greens
4 tsp of lite mayo

Step 1
Whisk orange juice and balsamic vinegar together.

Step 2
Add peaches, mint and raspberries and mix carefully until combined.

Step 3
Spread 1 tsp of lite mayo into each of the pita pockets, and then line one side with lettuce.

Step 4
Put about 1/2 cup of chicken in each pocket along with an 1/8 cup of salsa.

Step 5
Do not overfill the pockets or they will split.