2 cups chopped cooked chicken
1 cup grated carrots
1/2 head roughly chopped iceberg lettuce, about 4 cups
2/3 cup chow mein noodles
1/3 cup canned sliced water chestnuts
4 T peanut oil
3 T creamy peanut butter
3 T seasoned rice vinegar
1 T lite soy sauce
1 T sugar
1/4 cup chopped dry roasted peanuts
2 T chopped green onions
3 pita breads halved
In large bowl, mix together chicken, carrots, lettuce, chow mein noodles and water chestnuts, set aside. To make 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.
My note: would probably make a tasty wrap too.
