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Chicken & Cashew Salad in a Pita

Food Management Staff

August 1, 2007

1 Min Read
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FM Staff

YIElD: 6 halves

1 ⁄2 cup fat-free mayonnaise or salad dressing (light)
1 Tbsp.soy sauce (light)
1 ⁄4 tsp.ground ginger
1 Tbsp.peanut butter (reduced fat)
1 cup cooked,chopped chicken
1 ⁄2 cup Chinese peapods,cut in half
1 ⁄2 cup chopped red or yellow sweet peppers
1 ⁄4 cup roasted peanuts
3 whole wheat pita breads,cut in half

1. Mix first four ingredients until well blended. Add chicken and vegetables and refrigerate 1 to 4 hours. Stir in peanuts and spoon into pita pockets.

Recipe and photo by the Wheat Foods Council

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

Contact Food Management at

Becky Schilling (editor-in-chief): [email protected]

Mike Buzalka (executive editor): [email protected]

Tara Fitzpatrick (senior editor): [email protected]

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