Thursday, May 9, 2013

Asian Chicken Salad Pita


2 tbsp natural unsalted cashew butter
2 tbsp low-sodium chicken broth
1 tbsp apple cider vinegar
1 tbsp fresh grated ginger
2 tsp low-sodium soy sauce
1/4 tsp red pepper flakes
12 oz cooked chicken breast, shredded or roughly chopped
2 scallions, thinly sliced
1 carrot, peeled and grated
1/2 cup diced cucumber
2 tbsp chopped fresh cilantro leaves
4 whole-wheat pitas, halved and split (1 1/2 oz each)
In a small bowl, whisk cashew butter, broth, vinegar, ginger, soy sauce and pepper flakes until smooth; set aside. In a large bowl, combine chicken, scallions, carrot, cucumber and cilantro. Add cashew mixture and stir to coat. Fill each pita half with chicken mixture, dividing evenly.