CHICKEN SALAD POCKETS

Chicken Salad Pockets image

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.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

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 : Calories 406 calories, Fat 14g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 380mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges