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Chicken Salad Pockets

 Chicken Salad Pockets
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.
4 ServingsPrep: 15 min. + chilling


  • 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


  • 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 of 2

Chicken Salad Pockets (continued)

Nutritional Facts: 2 starch, 2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.