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Chicken Salad Pockets Recipe

Chicken Salad Pockets Recipe

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.
TOTAL TIME: Prep: 15 min. + chilling YIELD:4 servings

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

  • 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.

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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.