PITA POCKETS WITH CHINESE CHICKEN-PEANUT SAUCE
Recipe is from Donna George, owner of The Peanut Patch in Yuma, Arizona. More recipes at www.ThePeanutPatch.com
2 cups chopped cooked chicken
1 cup grated carrots
½ head roughly chopped iceberg lettuce (about 4 cups)
2/3 cup chow mein noodles
1/3 cup canned sliced water chestnuts
4 tablespoons peanut oil
3 tablespoons creamy peanut butter
3 tablespoons seasoned rice vinegar
1 tablespoon lite soy sauce
1 tablespoon of sugar
¼ cup chopped dry-roasted peanuts
2 tablespoons chopped green onions
3 pita breads, cut in half
In a large bowl, mix together chicken, carrots, lettuce, chow mein noodles, and water chestnuts. Set aside.
To make the dressing: In a separate bowl, mix together peanut oil, peanut butter, rice vinegar and soy sauce until smooth. Stir in peanuts and green onions. Stir until blended.
Pour dressing over salad and toss well.
Fill 6 pita pocket halves with even portions of chicken salad and serve.
