The Art of the Meal

Foraging in my fridge for a quick-fix lunch when left-over BBQ chicken, ready-to-serve bacon, and pita pockets came to the rescue. I suspect this "fast food" solution would be great with any left-over BBQ or roasted chicken. Microwavable bacon is in the refrigerated meat section of most grocery stores.

* Hellmann's Low-Fat Mayonnaise seems to taste most like real mayo.

1. Remove skin and bones from one barbecued chicken breast.
2. Tear into strips, then, cut into cubes 'til you fill 1 cup. (I use scissors to cut cubes.)
3. Toss cubed chicken with 1 tablespoon each reduced fat mayo and cilantro – plus 1/8 cup dried cranberries.
4. Lay 3 strips of pre-cooked bacon across one half of an open paper towel. Fold other half over to cover top of bacon strips, and microwave on high 'til bacon is quite crispy, but, not burnt (timing will vary according to your unit).
5. The paper towel automatically absorbs most of the oil from bottom of bacon – but, you must flip the folded towel over to absorb oil from other side.
6. Crumble bacon over chicken mixture, stir to combine, and salt to taste (if at all).
7. Cut or tear pita pocket in half. Scoop half of mixture into each half-pocket, and serve.

Suggested serving: This is a well-balanced meal all by itself – high fiber, greens, fruit, meat, and even a little fat; plus, many of the ayurvedic tastes required for a fully satisfying meal – salty, sweet, and astringent. Yet, it's so low-cal, you can afford to splurge on dessert!

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