1 1/2 cups cooked white veggie chicken meat, chopped
1 tablespoon lemon juice
1/2 cup canned crushed unsweetened pineapple, drained
1/2 teaspoon ground ginger
1/3 cup chopped celery
1/2 teaspoon onion powder
1/3 cup canned chopped water chestnuts, drained
1/8 teaspoon dry mustard
1/3 cup chopped green pepper
1 cup alfalfa sprouts
1/4 cup creamy peanut butter
2 tablespoons teriyaki sauce
4 oat bran pita rounds
Combine chicken, pineapple, celery, water chestnuts and green
pepper in a large bowl.In a small bowl, mix the peanut butter,
teriyaki, lemon juice, ginger, onion powder and dry mustard.
Mix the peanut butter dressing into the chicken salad.
Line each pita pocket (1/2) of the pita round) with one lettuce
leaf and fill with alfalfa sprouts and the chicken salad.
Makes 4 servings.
CALORIES 359 (26% from fat);
FAT 11g (saturated 2g);