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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. Just before serving, add lettuce and toss to coat. Spoon about 1/2 cup into each pita half. Yield: 4 servings.
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