- 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
- 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.
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
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"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."
"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 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"