6 Pita pockets
1½ cups chicken breast, boneless, skinless
1 tablespoon butter
a few drops Liquid Smoke
1 stalk celery finely chopped
4 tablespoon thinly sliced green onion
4 tablespoons mayonnaise
1/3 cup red bell pepper chopped finely
Zest from one lemon
3 teaspoons fresh lemon juice
1/8 teaspoon freshly ground black pepper
Salt, to taste
3 cups Romaine lettuce
2 tablespoons almonds, chopped and toasted
Lettuce leafs for garnish
Season chicken breast with salt and pepper. Drizzle a few drops of Liquid Smoke over the chicken (kalau tak jumpa benda nih, tak yah guna pun tak pe. Sedap jugak). Saute in butter over medium heat until juices are clear; set aside to cool. Cut the chicken into a small dice and set aside.
In a small bowl, combine cooked chicken, celery, red bell pepper and green onion. Stir in mayonnaise, lemon juice, freshly cracked black pepper and salt to taste.
Cut each pita in half; cut a very thin strip off the bottom edge of each pita half so that they will sit straight on a plate, being careful not to cut too much off (Note: Yg kita beli kat supermarket tu, the 'space' inside cuts too close to the bottom edge. So berjaga2 la ye.)
Just before serving place 1/4 cup Romaine lettuce in each pita pocket; divide the chicken mixture evenly among each of the 12 pita pocket halves. Top each one with lemon zest and toasted almonds. Line a large platter with lettuce leafs and arrange the 12 pita halves on the platter and serve.