Stuffed pita sandwiches travel well

July 17, 1991|By Sherrie Clinton

Take These delicious sandwiches on your next picnic.Tasty chicken salad,made with nonfat yogurt,is stuffed inside pita bread for a portable lunch or dinner.This recipe from the National Broiler Council is also a great way to use leftover chicken.

Pita Chicken Sandwiches

4 boneless, skinless chicken breasts, about 1 1/4 pounds

2 tablespoons olive oil

1 medium onion, sliced thin

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon wine vinegar

1 1/2 teaspoons chopped chives

1/2 cup nonfat plain yogurt

1 small cucumber, shredded, about 1/2 cup

4 slices pita bread, 8-inch size

In nonstick pan, pour olive oil. Heat about two minutes on medium temperature. Add chicken and cook about six minutes.

Turn chicken, add onion and cook about six minutes more or until onion is clear and chicken is tender. Remove from heat. Cut chicken into thin slices across grain of breast; place in bowl.

Add sauteed onion; sprinkle with salt and pepper, mixing carefully. Add vinegar and chives; mix well.


In small bowl, mix together yogurt and cucumber. On each

piece of pita bread, spread two tablespoons yogurt-cucumber sauce. Then place one-quarter of the chicken mixture on pita bread; fold in half, wrap in plastic wrap and chill in refrigerator for at least two hours. Repeat for remaining sandwiches.

For picnic, place in ice chest or insulated container until serving time. Cut each sandwichin half to serve. Serves four.

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