Peanut Chicken Pockets Recipe

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

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

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

Directions

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 filled pita halves: 474 calories, 22g fat (4g saturated fat), 67mg cholesterol, 669mg sodium, 40g carbohydrate (3g sugars, 3g fiber), 29g protein.

  • 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
  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

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Reviews forPeanut Chicken Pockets

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MY REVIEW
tootgirl User ID: 228059 94963
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
yooperwannabe User ID: 1708467 165777
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
DebAnderson1 User ID: 3621962 169023
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"

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