Stuffed for the summer: Tuna and Chicken Pitas are nice sandwich choice

Robin McDaniel
Tuna and chicken salad are a great summer supper, especially when served in a pita pocket.

Tuna and chicken salad are a great summer supper, especially when served in a pita pocket.

The weather is still quite warm and this cool salad makes the heat just a little more bearable. You can use tuna or chicken for this salad, and I like it best served in pita pockets. Pita bread has become so popular that “open and fill” pockets are now available at most groceries.

Chow main noodles add a little “crunch” to this sandwich and are a great addition, whether you are using tuna or chicken.

If you use this as a salad atop a bed of lettuce or as a pita-pocket sandwich, remember to keep the tuna and chicken salad nice and cool, especially if you are headed for a picnic.

Crunchy Tuna or Chicken Salad

1/3 cup mayonnaise

1/3 cup sour cream

1 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

2 small tomatoes (preferably Roma)

1 small cucumber, peeled and chopped into small chunks

1 can (12 oz.) tuna or chicken, drained and flaked

1 cup frozen peas, thawed

1 head iceberg lettuce, torn into bite size pieces

1 can ( 5 oz.) chow mein noodles

1 pkg. (6 count) pita pockets

In small bowl, combine mayonnaise, sour cream, garlic powder, salt and pepper.

In a larger bowl, combine lettuce, tomatoes, cucumber pieces, tuna or chicken and peas. Add to mayonnaise mixture and stir gently or just toss to coat.

Stir in chow mein noodles. Spoon onto a bed of lettuce or into pita pockets.

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