Mediterranean Chicken Salad Pitas

Mediterranean Chicken Salad Pitas Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Make chicken salad Mediterranean wtih the addition of Greek yogurt, green olives, and chickpeas, and serve in pita bread halves. Greek yogurt has a thick, rich consistency similar to sour cream. Add honeydew melon and cantaloupe slices on the side.
4

Worthy of a special occasion

Yield:

6 servings (serving size: 2 stuffed pita halves)

Recipe from

Cooking Light

Nutritional Information

Calories 404
Caloriesfromfat 23 %
Fat 10.2 g
Satfat 3.8 g
Monofat 4 g
Polyfat 1.5 g
Protein 33.6 g
Carbohydrate 46.4 g
Fiber 6 g
Cholesterol 66 mg
Iron 3.4 mg
Sodium 575 mg
Calcium 110 mg

Ingredients

1 cup plain whole-milk Greek yogurt (such as Fage Total Classic)
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
3 cups chopped cooked chicken
1 cup chopped red bell pepper (about 1 large)
1/2 cup chopped pitted green olives (about 20 small)
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
6 (6-inch) whole wheat pitas, cut in half
12 Bibb lettuce leaves
6 (1/8-inch-thick) slices tomato, cut in half

Preparation

1. Combine first 4 ingredients in a small bowl; set aside. Combine chicken and next 5 ingredients (through chickpeas) in a large bowl. Add yogurt mixture to chicken mixture; toss gently to coat. Line each pita half with 1 lettuce leaf and 1 tomato piece; add 1/2 cup chicken mixture to each pita half.

Note:

Lorrie Hulston,

July 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note