Dill Pickle Chicken Salad

Preheat oven to 400F. In a large bowl combine the shredded chicken, pickles, red onion, and celery.

In another bowl stir together mayonnaise, Dijon mustard, red wine, vinegar, and dill. Season with red pepper flakes, salt, and pepper.

Pour dressing over chicken and tools to coat.

Place split pitas on a baking sheet, drizzle with olive oil and sprinkle with salt. Bake in oven 5 minutes until lightly browned and crispy. Serve with chicken salad.