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“A friend gave me this delicious recipe years ago, and it’s a hit every time I serve it. The crunchy ingredients are as pleasing to the eye as to the palate.” —Esther Davis, Chelan, Washington
This recipe is:
Quick
Nutritional Facts 2 stuffed pita halves equals 474 calories, 22 g fat (4 g saturated fat), 67 mg cholesterol, 669 mg sodium, 40 g carbohydrate, 3 g fiber, 29 g protein.
Originally published as Peanut Chicken Pockets in Simple & Delicious June/July 2010, p47
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jul. 29, 2010 by tootgirl
I LOVE this chicken salad. This will forever replace my usual recipe. My local store doesn't carry bean sprouts so I had to do without. I don't care for peanuts that much and had to use the honey roasted kind but they were excellent in this salad. It's also great just on plain bread.
Reviewed on Jun. 25, 2010 by yooperwannabe
Within days of receiving my new S&D issue, I tried this recipe. I was a bit skeptical about the sprouts and peanuts (my husband isn't a big fan of either), but I tried it anyway. I'm so glad that I did. My husband raved about it and even my 7 yr. old son liked it. It has a nice, subtle Asian taste to it that I'll try to accentuate more next time I make it by using a homemade soy sauce/ginger/mayo combo that I have left over from a different dish.
Reviewed on Jun. 08, 2010 by DebAnderson1
My husband Loved this!!! He gave it two thumbs up and a definite "Do over". Exellent recipe. We used thin sandwich buns (no pita bread in my rural area) and also added bean sprouts to the mix
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