Chicken Salad Pockets Recipe

Chicken Salad Pockets Recipe

  • 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
  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.
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