Chicken & Cashew Salad in a Pita

This is a great use for leftover chicken or turkey, but you can also stop by the deli and pick up a couple of roasted chicken breast halves to make these sandwiches. Or, you can use canned chicken, as well. For a tasty change of pace, pack these flavorful and healthy pita pocket sandwiches in school (or work) brown bag lunches.

Recipe Ingredients:

1/2 cup fat-free mayonnaise or salad dressing (light)
1 tablespoon soy sauce (light)
1/4 teaspoon ground ginger
1 tablespoon peanut butter (reduced fat)
1 cup cooked, chopped chicken
1/2 cup Chinese peapods, cut in half
1/2 cup chopped red or yellow sweet peppers
1/4 cup roasted peanuts
3 whole wheat pita breads, cut into half

Cooking Directions:

1. Mix first four ingredients until well blended. Add chicken and vegetables and refrigerate 1 to 4 hours. Stir in peanuts and spoon into pita pockets.
2. Cut in half to serve.

Makes 6 half-sized servings or 3 whole pita sandwiches.

Nutritional Information Per Serving (1/6 of recipe): 219 calories, 13 g protein, 25 g carbohydrates, 4 g fiber, 8 g fat (2 g saturated), 23 mg cholesterol, 28 mcg folate, 2 mg iron, 230 mg potassium, 615 mg sodium.

Recipe and photograph provided courtesy of Wheat Foods Council.