Peanut Chicken Pitas 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Jul 23, 2014

Keep these quick sandwiches in mind for school lunches in the fall.

Make Ahead: You'll have dressing left over, which can be refrigerated in an airtight container for up to 1 week.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • For the dressing
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, chopped
  • 2 tablespoons honey or light brown sugar
  • 2 tablespoons peeled, minced ginger root
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons water
  • For the pitas
  • 1 romaine lettuce heart, trimmed and chopped
  • 1 1/4 cups chopped, cooked chicken breast (skinless)
  • 3/4 cup fresh snow peas, stringed
  • 1/4 cup shredded carrot
  • 1/2 cup roasted, lightly salted peanuts, chopped
  • 8 mini whole-wheat pita rounds, each cut in half


For the dressing: Combine the olive oil, vinegar, garlic, honey or brown sugar, ginger, toasted sesame oil and water in a jar with a tight-fitting lid; seal and shake vigorously until emulsified. Refrigerate until ready to use.

For the pitas: Combine the lettuce, chicken, snow peas, carrots, peanuts and 1/2 cup of the dressing in a mixing bowl; toss to coat evenly.

Stuff each pita half with the salad mixture. Serve right away.

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Recipe Source

Adapted from "Southern Living's Slim Down South Cookbook: Eating Well and Living Healthy in the Land of Biscuits and Bacon," by Carolyn O'Neil (Oxmoor House, 2014); the dressing recipe is adapted from an recipe.

Tested by Richard Kerr.

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