Creamy Chicken Salad with Pita Chips

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Creamy Chicken Salad with Pita ChipsRecipe

Photo: Jennifer Causey; Styling: Kira Corbin

Prepare these homemade pita chips and creamy chicken salad for an easy after-school snack. 

Serves 1


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Pita chips:
1 1/2 (6-inch) whole-wheat pitas, cut into 11 wedges
Cooking spray
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon dried oregano
Chicken salad:
2 tablespoons chopped red onion
1 tablespoon canola mayonnaise
1 tablespoon plain 2% reduced-fat Greek yogurt
1 teaspoon fresh lemon juice
1/8 teaspoon black pepper
2 ounces chopped skinless, boneless rotisserie chicken (about 1 cup)
English cucumber slices (optional)


Hands-on: 20 Minutes
Total: 25 Minutes

1. Preheat oven to 400°.

2. To prepare pita chips, arrange pita wedges on a baking sheet; coat with cooking spray. Combine cumin, paprika, and oregano in a small bowl; sprinkle over pita wedges. Bake at 400° for 10 minutes or until toasted. Reserve 6 pita chips for another use.

3. To prepare chicken salad, combine 2 tablespoons chopped red onion and next 5 ingredients (through chicken) in a bowl.

4. Serve 5 pita chips with 1/2 cup chicken salad and English cucumber slices, if desired.

Created date

July 2015

Nutritional Information

Calories 206
Fat 6.8 g
Satfat 0.8 g
Monofat 3.2 g
Polyfat 1.9 g
Protein 20 g
Carbohydrate 16 g
Fiber 2 g
Cholesterol 51 mg
Iron 1 mg
Sodium 432 mg
Calcium 29 mg