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Chicken Salad Pockets

By: Donna Poole  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 204 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe 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 teaspoon dried basil
  • 2 cups shredded red leaf lettuce
  • 6 pita breads, cut in half

Directions

  1. In a bowl, combine the chicken, cucumber, tomato and onions. In a small bowl, combine lemon juice, oil, garlic, sugar and basil; mix well. 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.

Footnotes

  • Nutritional Analysis: One serving (2 filled pita halves) equals 406 calories, 14 g fat (2 g saturated fat), 60 mg cholesterol, 380 mg sodium, 41 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 very lean meat, 2 vegetable, 2 starch, 2 fat.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2007 by kparker 
Great recipe! I needed something I could prepare earlier in the day to serve at dinner time. I... MORE

 
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