Little by little I am trying to teach my 13 year old son how to cook.  How to fend for himself when I am not around and how to safely make a small meal to tide himself over.  I mean, I am not always with him.  Plus, I want him to have some skills when he leaves the house!

This salad is the perfect primer for a budding cook. Not to mention, it makes a great meal for anyone. It is quick, easy and economical.  We used a bit of leftover chicken for this and the recipe couldn’t be more simple!

Chicken And Veg-All Pita Pockets

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Ingredients

• 1 15 oz. can Veg-All Original Mixed Vegetables, drained
• 1 10 oz. can Chunk style chicken, drained
• 1/2 cup Cheddar or Swiss cheese, shredded
• 1/3 cup Ranch or cream style salad dressing
• 2 Pita bread rounds
• 4 large Lettuce leaves

Instructions

1. In a medium bowl, combine canned chicken, Veg-All, cheese and salad dressing.
2. Cut pita bread rounds in half.
3. Carefully open bread.
4. Place one lettuce leaf in each pita pocket.
5. Stuff each pocket with chicken mixture, dividing evenly.

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