Chicken Salad Pockets
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.
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
Reviews
A very flavorful little sandwich. My family ate it in pita bread but I chose to just eat the salad in a bowl. We will make this again.