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Creamy Chicken Salad with Pita Chips

Photo: Jennifer Causey; Styling: Kira Corbin

Hands-on time 20 mins
Total time 25 mins
Yield

Serves 1

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.