Show Subscription Form




Peanut Chicken Pockets Recipe
Peanut Chicken Pockets Recipe photo by Taste of Home

Peanut Chicken Pockets Recipe

Publisher Photo
“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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 2 cups cubed cooked chicken
  • 2 celery ribs, chopped
  • 1/4 cup chopped cucumber
  • 1/4 cup bean sprouts
  • 1/4 cup chopped peanuts
  • 1/4 cup mayonnaise
  • 2 green onions, chopped
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 pita breads (6 inches), halved
  • 8 lettuce leaves
  • 8 tomato slices

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.

Directions

  1. In a large bowl, combine the first 11 ingredients. Line pita halves with lettuce leaves and tomato slices. Spoon chicken mixture into pitas. Yield: 4 servings.
Originally published as Peanut Chicken Pockets in Simple & Delicious June/July 2010, p47

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.

Light-Bodied White Wine

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

Reviews for Peanut Chicken Pockets

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 29, 2010

"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."

MY REVIEW
Reviewed Jun. 25, 2010

"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."

MY REVIEW
Reviewed Jun. 8, 2010

"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"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT