PRIZE TESTED RECIPES5
$200
WINNER
Karen Johnson, McMinnville,or
PICNIC SANDWICHES CATEGORY, JUNE
2009
SKILLET CHICKEN SALAD PITAS
>3
cup snipped fresh cilantro
'A
cup Asian sweetchili sauce
2
Tbsp. limejuice
i
Tbsp. m
inced garlic
1
tsp.oliveoil
Vs
tsp. koshersaltorsalt
2
lb. skinless, boneless
chicken breast halves, cut
in i-inch pieces
1
large red sweet pepper,
cut in bite-size strips
2
/3
cup mayonnaise
'/2
cup snipped fresh cilantro
2
Tbsp. limejuice
8
pita bread rounds
8
leaves red orgreen
leaf lettuce
1
. In resealable plastic bag set in shallow dish,
combine
Vs
cup cilantro, chili sauce, 2 tablespoons
lime juice, garlic, oil, and salt. Add chicken. Seal
bag; turn to coat. Marinate, refrigerated, 1 hour.
2
. Heat 12-inch skillet over medium-high heat.
Add chicken mixture, half at a time, and cook
3 minutes per batch, stirring occasionally.
Return all chicken to skillet. Add sweet pepper;
continue cooking 5 minutes more or until
chicken is no longer pink, stirring occasionally.
Using a slotted spoon transfer chicken mixture
to large bowl. Cover; refrigerate 1 to 8 hours.
3
. For dressing, in bowl combine mayonnaise,
V
2
cup cilantro, and 2 tablespoons limejuice. To
serve, top each pita with a lettuce leaf. Spoon
chicken mixture on half of each pita (if
necessary, drain excess liquid from chicken).
Drizzle with dressing.
TO TOTE Toss chicken mixture with dressing.
Place in airtight container in a cooler. Assemble
just before serving. MAKES 8 PITA SAN DWICHES.
