1 1/2 cups cooked white chicken meat, chopped
1 tablespoon lemon juice
1/2 cup canned crushed unsweetened pineapple, drained
1/2 teaspoon ground ginger
1/3 cup chopped celery
1/2 teaspoon onion powder
1/3 cup canned chopped water chestnuts, drained
1/8 teaspoon dry mustard
1/3 cup chopped green pepper
1 cup alfalfa sprouts
1/4 cup creamy peanut butter
leaf lettuce
2 tablespoons teriyaki sauce
4 oat bran pita rounds

Combine chicken, pineapple, celery, water chestnuts and green pepper in a large bowl. In a small bowl, mix the peanut butter, teriyaki, lemon juice, ginger, onion powder and dry mustard. Mix the peanut butter dressing into the chicken salad. Line each pita pocket (1/2) of the pita round) with one lettuce leaf and fill with alfalfa sprouts and the chicken salad. Makes 4 servings.