1 Tbsp olive oil

250g Denny Brown Mushrooms, sliced

2 cups cooked chicken, shredded

1 x 400g Denny Chicken à la King Cook-in Sauce

2 cups baby gem lettuce, shredded

1 cup cucumber, diced

1 cup cherry tomatoes, sliced into quarters

½ red onion, finely diced (about ½ cup)

2 Tbsp olive oil

1 Tbsp lemon juice

1 tsp sea salt flakes

4 pitas, toasted

Lemon wedges for serving


1. In a drizzle of olive oil sear the mushrooms on high heat. Season to taste. Add cooked chicken and Denny Chicken à la King Cook-in Sauce. Bring mixture to a simmer and cook for 5 minutes.

Remove from heat and allow to cool slightly.

2. Combine lettuce, tomatoes, cucumber, onion, olive oil, lemon juice and salt in a bowl. Toss to combine.

3. Slice the tops off 4 pitas and toast. Place toasted pitas onto small mugs or ramekins once toasted to keep them open before they cool.

4. Fill pitas with layers of salad and chicken à la king mixture.

5. Squeeze over fresh lemon juice just before serving and enjoy.

Makes 4 pita pockets

Prep time: 20 minutes

Cook time: 10 minutes

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