| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, Sandwiches, Low fat |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked chicken breasts; shredded |
| 1/2 |
c |
Snow peas; chopped |
| 1/2 |
c |
Sweet red peppers; diced |
| 1 |
tb |
Sesame seeds; toasted |
| 1/2 |
c |
Nonfat mayonnaise |
| 1/4 |
c |
Nonfat yogurt |
| 1 |
ts |
Fresh ginger root; grated |
| 1 |
ts |
Low sodium soy sauce |
| 1/2 |
ts |
Sesame oil |
| 4 |
|
Whole-wheat pita breads; halved |
| 1 |
c |
Mung bean sprouts |
INSTRUCTIONS
In a medium bowl, combine the chicken, snow peas, peppers and sesame seeds.
In a small bowl, whisk together the mayonnaise, yogurt, ginger, soy sauce
and oil. pour over the salad and mix well.
Spoon into the pita pockets. Top each sandwich half with the sprouts.
Recipe by: Prevention's Quick and Healthy Low-fat Cooking
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Mar 16, 1998
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