Chicken, Carrot, and Cucumber Salad

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


4 servings

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

David Bonom,

Cooking Light

March 2007
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