Chicken Salad Pockets

Name: Chicken Salad Pockets
Prep time: 15 min
Total time: 15 min
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

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.

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

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.

Nutrition Facts

2 each: 406 calories, 14g fat (2g saturated fat), 60mg cholesterol, 380mg sodium, 41g carbohydrate (0 sugars, 3g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 2 fat.

Originally published as Chicken Salad Pockets in Quick Cooking May/June 2001

Reviews

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pajamaangel

Jan 21, 2017

A very flavorful little sandwich. My family ate it in pita bread but I chose to just eat the salad in a bowl. We will make this again.