You guys almost missed out on this recipe. Lately I've been doing a ton of baking and cooking, but have been falling behind in the actual sitting down and posting part of this whole blogging thing. With the weather nicer, it's way more tempting to spend my evenings outside rather than sitting on my butt working on blog posts...especially when I've already been sitting at work all day!
It wasn't until I was going through the pictures I'd uploaded that I saw the photos of these pita sandwiches and remembered that I hadn't blogged about them yet. It definitely wasn't an option to skip the post...we loved these way too much! This is another quick weeknight dinner, which seems to be the trend lately. If you want to keep things under twenty minutes, either cook and shred your chicken breasts ahead of time or pick up a rotisserie chicken from the grocery store and shred that. These are crispy and crunchy with a smooth peanut sauce, the perfect filling for pita bread!

One Year Ago: Raspberry Caramelized Onion Chicken
Two Years Ago: Mango Ice Cream
Three Years Ago: Coconut Fluff Dip

Thai Chicken Salad Pitas

Ingredients:
-1 1/2-2 cups chicken, cooked and shredded
-2 cups shredded broccoli slaw
-1 bell pepper, seeded and diced
-3 green onions, chopped (green parts only)
-1/3 cup roasted peanuts
-1/4 cup peanut butter
-1/8 cup soy sauce (low sodium)
-1 tbsp rice vinegar
-1/2 tbsp sesame oil
-sriracha, to taste
-pita bread, for serving

Directions:
1. In a small bowl, whisk together the soy sauce, peanut butter, rice vinegar, and sesame oil. Add sriracha, to taste. If too thick, thin with a tablespoon or two of water.
2. In a larger bowl, mix together chicken, broccoli slaw, bell pepper, and green onions. Toss with dressing and stir to evenly coat.
3. Cut pita bread in half to form pocket. Stuff with chicken mixture. Sprinkle with peanuts and serve.