Oriental Chicken Pita

Description

Poultry Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

• Serves: 4

Ingredients

• 1½ cups cooked white chicken meat, chopped
• ½ cup canned crushed unsweetened pineapple, well drained
• ⅓ cup chopped celery
• ⅓ cup canned chopped water chestnuts, drained
• ⅓ cup chopped green pepper
• ¼ cup creamy peanut butter
• 2 tablespoons teriyaki sauce
• 1 tablespoon lemon juice
• ½ teaspoon ground ginger
• ¼ teaspoon onion powder
• ⅛ teaspoon dry mustard
• 1 cup alfalfa sprouts
• leaf lettuce
• 4 oat bran pita rounds

Directions

1. Combine chicken, pineapple, celery, water chestnuts and green pepper in a large bowl.
2. In a small bowl, mix the peanut butter, teriyaki, lemon juice, ginger, onion powder and dry mustard.
3. Mix the peanut butter dressing into the chicken salad.
4. Line pita pocket (½ of the pita round) with one lettuce leaf and fill with alfalfa sprouts and the chicken salad.