Oriental Chicken Sandwich
2 romaine leaves or watercress
1/2 cup chicken, cooked & chopped
1 tblspn hoisin sauce
1 tablespoon lemon juice
1/4 cup canned crushed unsweetened pineapple, drained
1/4 teaspoon ground ginger
1/2 cup chopped celery
1/2 teaspoon onion powder
1/3 cup canned chopped water chestnuts, drained
1/4 teaspoon dry mustard
1/3 cup chopped red bell pepper
1 cup alfalfa sprouts, chopped
1/4 cup creamy peanut butter
2 tblspns teriyaki sauce
1 green onion, chopped
1 tblspn chopped mandarin orange slices
1 tspn shallot, chopped (or garlic)
1 tspn toasted sesame seeds
1 tspn soy sauce
1 dash each of red pepper flakes and garlic powder
1 large pita pocket bread, cut in half and opened to form pockets

In a small bowl, toss chicken with hoisin sauce and mix well. Combine all remaining ingredients except for pita bread and lettuce. Cover and refrigerate for about one hour. Line each pocket half with one leaf of lettuce. Divide mixture in half, fill pockets and serve.

This also works really well as a salad. Add several more leaves of romaine lettuce, chopped into bite-sized segments. Cut the pita pocket bread into four triangles and fry til crispy. Then, crumble over the top of the remaining (mixed) ingredients or use 1 can of dry chow mein noodles instead. Here's a great dressing to top your salad.

In a pint jar, mix together 4 tablespoons sugar, 4 tablespoons cider vinegar, 1 teaspoon salt and 1/2 teaspoon pepper. Add 1/4 cup vegetable oil and shake to mix well. Now, season to your own taste and heat preferences. I like it hot - so, I had 1 teaspoon red pepper flakes and 1/4 cup finely chopped pickled jalapenos or asian peppers. Shake again to mix well and distribute frugally over your salad. My oh my!!!

This salad is also an immensely popular wrap at my very own little corner bistro (my kitchen!). LOL....enjoy and let me know what variations YOU used to make this asian-inspired chicken sandwich all your very own.