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Chicken, Carrot, and Cucumber Salad

Chicken, Carrot, and Cucumber Salad
Photo: Randy Mayor; Styling: Jan Gautro
Yield

4 servings

Serve this chunky salad with pita wedges or pita chips. Purchase pita chips or make your own by spraying pita wedges with cooking spray, sprinkling them with a little shredded Parmesan cheese, and baking them at 400° for about 10 minutes.

Ingredients

  • 2 cups chopped cooked chicken breast (about 1 pound)
  • 1 1/4 cups chopped seeded cucumber
  • 1/2 cup matchstick-cut carrots
  • 1/2 cup sliced radishes
  • 1/3 cup chopped green onions
  • 1/4 cup light mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon bottled minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • 4 green leaf lettuce leaves
  • 4 (6-inch) whole wheat pitas, each cut into 8 wedges

Nutrition Information

  • calories 382
  • caloriesfromfat 25 %
  • fat 10.4 g
  • satfat 2.1 g
  • monofat 2.7 g
  • polyfat 4.3 g
  • protein 40.7 g
  • carbohydrate 31.4 g
  • fiber 5.1 g
  • cholesterol 102 mg
  • iron 3 mg
  • sodium 621 mg
  • calcium 56 mg

How to Make It

  1. Combine first 5 ingredients in a large bowl. Combine mayonnaise and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Add mayonnaise mixture to chicken mixture; stir until combined.

  2. Place 1 lettuce leaf on each of 4 plates; top each leaf with about 1 cup chicken mixture. Place 8 pita wedges on each serving.