Chicken Salad Stuffed Pita

1. Preheat oven to 300°F.
2. Mix together the chicken, celery, onion, apple, parsley, lemon, salt, pepper, Greek yogurt, mayo, and dijon; taste and adjust seasoning if needed.
3. Prop the pita pocket open with a crumpled up parchment paper and bake for 8-10 minutes until warm and toasted (or toast in a toaster oven if you have one).
4. Fill with the chicken salad and enjoy!