Oriental Chicken Pita

Picnic-friendly Asian-inspired chicken salad stuffed into pita pockets. The dressing is the star: peanut butter whisked with teriyaki sauce, lemon juice, ground ginger, and dry mustard for a creamy, savory-sweet coating that hugs every piece of chicken without overpowering it.

Crunch is the textural theme. Diced celery, water chestnuts, and green bell pepper all give different bite. Crushed pineapple adds sweet juicy contrast that balances the saltier teriyaki notes. Alfalfa sprouts on top bring that fresh-grass freshness that good pita sandwiches need.

Use leftover chicken breast, rotisserie chicken, or freshly poached. Cold or room-temperature chicken works best since the dressing is creamy and the whole thing is served cool.

Oat bran pita gives extra fiber and a slightly nuttier flavor than regular white pita, but any pita pocket works. Cut the rounds in half and stuff each half generously.

Kitchen Tips

• Warm peanut butter slightly to make it easier to whisk into a smooth dressing.
• Drain pineapple very well. Wet pineapple makes soggy sandwiches.
• Make the salad up to a day ahead. Flavors improve overnight in the fridge.
• Line pita with lettuce before adding the salad to keep the bread from getting soggy.

Variations

• Add 2 tablespoons chopped fresh cilantro or scallions for herbal brightness.
• Swap teriyaki for a tablespoon of soy sauce and a teaspoon of honey for less sweet flavor.
• Stir in ¼ cup chopped roasted peanuts for extra crunch.