- 4 tablespoons peanut butter
- 2 tablespoons teriyaki sauce
- 2 chicken breast halves, baked and diced
- 1/3 cup pineapple chunks, drained
- 1/4 cup celery, chopped
- 1/3 cup water chestnuts, chopped
- 1 bell pepper, cut in strips
- 1 small onion, chopped
- 2 (6-inch) pitas
- Mix together the peanut butter and teriyaki sauce in the bottom of a large bowl. Dump in the other salad ingredients and stir everything together. Split the pitas in half, pop 'em open, and fill each half with a quarter of the salad.