Chinese Chicken Salad by
2 cups chopped cooked chicken
1 cup grated carrot
½ head iceberg lettuce, roughly chopped (4 cups)
2/3 cup chow mein noodles
1/3 cup canned sliced water chestnuts
4 Tbsp. peanut oil
3 Tbsp creamy peanut butter
3 Tbsp seasoned rice vinegar
1 Tbsp lite soy sauce
1 Tbsp sugar
¼ cup chopped dry-roasted peanuts
2 Tbsp. chopped green onions
3 pita bread rounds, halved
In a large bowl mix together chicken, carrot, lettuce, chow mein noodles and water chestnuts. Set aside.
Dressing: In separate bowl mix together peanut oil, peanut butter, rice vinegar, soy sauce and sugar until smooth.
Stir in peanuts and green onions. Stir until blended. Pour dressing over salad and toss well. Fill pita pockets with even portions of chicken salad. Makes 6 pita pockets.