Chicken, Carrot, and Cucumber Salad

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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 382
  • Calories from fat: 25%
  • Fat: 10.4g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 4.3g
  • Protein: 40.7g
  • Carbohydrate: 31.4g
  • Fiber: 5.1g
  • Cholesterol: 102mg
  • Iron: 3mg
  • Sodium: 621mg
  • Calcium: 56mg

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

Preparation

  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.
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