Creamy Dill Chicken Salad Pitas

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Southern Living


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3 cups chopped cooked chicken (about 6 breast halves)

3 green onions, chopped

2 celery ribs, chopped

1 cup plain nonfat yogurt

1/4 cup dill pickle relish

1 teaspoon dried dill weed

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon poppy seeds (optional)

3 pita bread rounds

Lettuce leaves

Tomato slices

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