chick'n pita pockets

chick’n pita pockets

yield: serves 4

chick’n pita pockets

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  • 1 pkgchick'n scallopini
  • 1 cupseedless grapes
  • 1 cupcelery, finely chopped
  • 1/3 cupchives, finely chopped
  • 1/2 cupslivered almonds
  • 3/4 cupVeganaise
  • 1/2 tsp ginger (fresh grated is ideal)
  • 4whole wheat pita pockets
  • to tastesalt and pepper
  • lettuce for garnish

chick’n pita pockets


Sauté scallopini from frozen in a non-stick pan over medium heat for 1 minute on each side. Add 3 Tbsp of water (per 2 pieces) cover for 2 minutes. Uncover, turn and cook for an additional minute. Allow to cool, and then cut into bite-size cubes.

Combine the scallopini with the rest of the ingredients. Let the salad chill in the refrigerator for about 30 minutes to blend the flavors.

Divide the salad evenly into 4 pita pockets and garnish with lettuce leaves.