Asian Chicken Salad Pockets | Sugar for Breakfast: Asian Chicken Salad Pockets

Monday, March 18, 2013

Asian Chicken Salad Pockets

Chicken salad is one of my favorite dishes to make, especially on hot days when I don't want to fire up the oven. Recently I have discovered just how many variations you can make with chicken salad. This one happens to be my hubby's favorite. It is "Asian-inspired" and I must say, it is pretty tasty! I like to serve it in pita bread, but it works on croissants and bread just as well. I like my chicken salad to not be extremely thick or creamy, whereas the hubs likes the opposite. So this recipe is an in-between with the mayo, and you could always speed up the prep-time by using a rotisserie chicken.

Asian Chicken Salad Pockets

2 1/2 cups cooked chicken, shredded (2-3 chicken breasts)
1 celery rib, chopped
2 green onions, chopped
1/4 cup bean sprouts
1/4 cup peanuts, chopped
1 tablespoon cilantro, minced
1/3 cup mayo (or Miracle Whip)
1 tablespoon lemon juice
salt and pepper to taste
4 pita bread, cut in half
Lettuce leaves and tomato slices, optional

In a large bowl, combine everything, except for the pita bread and lettuce 
Mix well, and spoon into the pita bread. Add lettuce leaf and tomato, if desired, and serve.

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