Chicken & Cashew Salad in a Pita

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