So when it comes to lunch, I have been in a big rut. I’m trying to be healthy, but there are only so many salads one can eat before you get totally sick of salads! I have been needing to add more recipes to my lunch repertoire. I’m a big fan of chicken salads and I like this one because it’s something different than the usual chicken salad or sandwich that I typically bring to work for lunch. It’s really easy to throw together the night before too! If you are trying to avoid carbs, it would also be good to throw on top of a salad or just to eat plain! The peppers, carrots, and bean sprouts add a nice crunch and color to this dish.
Peanut-Sauced Chicken Pitas
From Cooking Light
– 1 cup shredded skinless, boneless rotisserie chicken
– 1/3 cup thinly sliced green onions
– 2 tablespoons thin red bell pepper strips
– 2 tablespoons peanut satay sauce (I like Thai Kitchen brand)
– 1/8 teaspoon salt
– 1 (6-inch) whole-wheat pita, cut in half
– 1/2 cup fresh mung bean sprouts, rinsed, drained, and patted dry
– 2 tablespoons chopped fresh cilantro
– 2 tablespoons diagonally-cut carrot
1. In a bowl, combine chicken, red pepper, green onions, salt, and peanut sauce. Divide chicken mixture evenly into pitas and top each half with 1/4 cup bean sprouts, 1 tbs. carrots, and 1 tbs. cilantro.