Asian Chicken Salad Pitas

This is the time of year when I have a really hard time staying focused. There are only about 35 days of school left, it's almost May, the weather is warming up, and I am ready for a vacation. On top of that has been some added challenges this year - a new co-worker who requires some extra management, and my co-teacher took maternity leave so I've been supervising two new teachers for the last few weeks. Add to that my general unenthusiasm about cooking in general, and it's been a rough haul. I was (as always) finally inspired by Clean Eating, and picked this week's recipes entirely from that magazine.

1 Tlbs natural peanut butter
1 Tlbs low-sodium chicken broth
1.5 tsp apple cider vinegar
1.5 tsp fresh grated ginger
1 tsp tamari soy sauce
a pinch of red pepper flakes
1 tsp black sesame oil
1 chicken breast, cubed and cooked
1 green onion, chopped
1/4 cup diced cucumber
1 small carrot, grated or matchsticked
1 Tlbs chopped cilantro
whole wheat pita pockets

In a small bowl, whisk together peanut butter, chicken broth, apple cider vinegar, ginger, soy sauce, sesame oil, and red pepper flakes. In a medium sized bowl, toss the chicken, green onion, cucumber, carrot and cilantro. Drizzle the sauce over the top, then toss it together. Serve in warmed pita pockets.

I'm not a huge fan of cucumber (I've tried to like it, really!) but this was pretty good. I think it would be even better chilled, so I'm going to bring it for lunch tomorrow. It comes together fairly quickly, and would be a 5 minute meal if the prep work was done ahead of time. This made enough for about 4 small pita pockets.

The original recipe called for cashew butter (expensive) and I added the black sesame oil because the sauce seemed a little bland, but other than that the recipe is pretty close to the original.

Rating: 4.5/5
Why? Cucumbers. Nice crunch, but I just don't like the flavor. =(