Chicken Salad Pockets Recipe

5 1 4
Chicken Salad Pockets Recipe
Chicken Salad Pockets Recipe photo by Taste of Home
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Chicken Salad Pockets Recipe

Read Reviews
5 1 4
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

Nutritional Facts

2 each: 406 calories, 14g fat (2g saturated fat), 60mg cholesterol, 380mg sodium, 41g carbohydrate (0 sugars, 3g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 2 fat.

  • 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
  1. 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.
  2. Just before serving, add lettuce and toss to coat. Spoon about 1/2 cup into each pita half. Yield: 4 servings.
Originally published as Chicken Salad Pockets in Quick Cooking May/June 2001, p48

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pajamaangel User ID: 1603339 260025
Reviewed Jan. 21, 2017

"A very flavorful little sandwich. My family ate it in pita bread but I chose to just eat the salad in a bowl. We will make this again."

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