Ingredients

• 1 store bought roasted chicken
• 1/2 cup finely chopped celery
• 2 scallions, finely chopped
• 1/2 cup finely chopped walnuts
• 1 tablespoon finely chopped tarragon leaves
• 2/3 cup mayonnaise
• Salt and freshly ground black pepper
• 15 mini pita breads

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Instructions

1. Remove the skin from the chicken and pull the meat from the bones. Discard the skin and bones.
2. Chop the chicken and put it into a medium bowl. Add the celery, scallions, walnuts, tarragon, and mayonnaise; mix thoroughly. If the mixture is not creamy enough, add more mayonnaise. Season with salt and pepper, to taste. Cover and refrigerate for 1 hour to let the flavors meld.
3. Slice the mini pitas in half, open the pockets, and stuff with a heaping tablespoon of chicken mixture.