Chicken Salad Pockets Recipe

Chicken Salad Pockets Recipe photo by Taste of Home

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A nicely seasoned dressing gives plenty of herb flavor to these fresh-tasting sandwiches from Donna Poole, Marysville, Kansas. The colorful filling is a great way to use up leftover chicken.

This recipe is:

Quick

Diabetic Friendly

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Chicken Salad Pockets Recipe

Prep: 15 min. + chilling

Yield: 4 Servings

15 15

Ingredients

2 cups cubed cooked chicken breast
1 medium cucumber, seeded and chopped
1 medium tomato, seeded and chopped
3 green onions, thinly sliced
1/4 cup lemon juice
3 tablespoons canola oil
2 garlic cloves, minced
1 teaspoon sugar
1/2 to 1 teaspoon dried basil
2 cups shredded red leaf lettuce or romaine
6 pita breads (6 inches), halved

Directions

In a large bowl, combine the chicken, cucumber, tomato and onions. In a small bowl, combine lemon juice, oil, garlic, sugar and basil. Pour over chicken mixture and toss to coat. Cover and refrigerate for 2 hours.
Just before serving, add lettuce and toss to coat. Spoon about 1/2 cup into each pita half. Yield: 4 servings.

Nutritional Facts 2 filled pita halves equals 406 calories, 14 g fat (2 g saturated fat), 60 mg cholesterol, 380 mg sodium, 41 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 starch, 2 fat.

Originally published as Chicken Salad Pockets in Quick Cooking May/June 2001, p48