Have you ever been on a trip where you have to eat every meal out, and healthy eating goes out the window?
I often find I come back craving fruits and vegetables, and want to get healthy as soon as possible.
Usually, this means a few days of vegetarian recipes that are easy to make, and let the nutritional goodness of those vegetarian dinner recipes detox my overstuffed, overprocessed body!
One of these times, I was looking for vegetarian recipes for dinner and looking for roasted vegetable pita recipes, I found this Thai Chicken Salad recipe, and decided to make a few minor tweaks to make it a vegetarian dinner option.
Even though this looks like a lot of ingredients, it comes together really quickly. There are not many unique recipes for pita pockets fillings, but this is one salad recipe I think you will enjoy stuffing into a shell.
I used Sriracha as I do not have sweet chilli sauce, but if you do….lucky for you, I am sure it tastes even better!
Rather than drizzling the peanut butter sauce on top, I just decided to mix it in so it was more evenly spread over the salad.