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 5 pita chips for another use.
To prepare chicken salad, combine 2 tablespoons chopped red onion and next 5 ingredients (through chicken) in a bowl.
To prepare parsley salad, combine parsley and remaining ingredients in a bowl; top with 1/2 cup chicken salad and remaining 6 pita chips.
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I thought this recipe was okay. Pretty basic and there's nothing really that unique or special about it. Truthfully, the pita chips were the best part and even that wasn't very inventive. The chicken salad tastes good, I'm just not sure it was exciting enough to make again.
I find rotisserie chicken to be quite expensive compared to chicken breast you can prepare yourself. I marinate my chicken breast in Kraft Greek Vinaigrette dressing. That really helps flavor the chicken and keep it moist. The chicken is then grilled with a light dusting of powdered milk , which gives it those dark grill marks for added flavor and visual appeal without changing the flavor of the chicken. The parsley and cherry tomato salad is incredibly fresh tasting, especially if you grow your own parsley and tomatoes. I flavor the yogurt dressing with just a bit of the Greek Vinaigrette Yes, with little tweaks, this recipe goes from Joe Average to something really delicious and fresh tasting. If I have some available, I serve with pitted black olives.
I did opt to use romaine as the base of the salad with just a bit of chopped parsley as my family prefers that. My teenager didn't think she would like it - not a fan of yogurt or mayo - but she gave it 5 stars and wants me to make it again soon. I'd love to use left over grilled chicken instead of buying rotisserie chicken next time. Loved the pita chips too. Definitely adding to our regular rotation.
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