Poultry Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

  • Serves: 4



  1. Combine chicken, pineapple, celery, water chestnuts and green pepper in a large bowl.
  2. In a small bowl, mix the peanut butter, teriyaki, lemon juice, ginger, onion powder and dry mustard.
  3. Mix the peanut butter dressing into the chicken salad.
  4. Line pita pocket (½ of the pita round) with one lettuce leaf and fill with alfalfa sprouts and the chicken salad.

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