- 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.
Reviews for Peanut Chicken Pockets
"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"