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Mediterranean Chicken Salad Pitas

Photo: Randy Mayor; Styling: Cindy Barr
Yield 6 servings (serving size: 2 stuffed pita halves)
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.

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

Nutrition 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

How to Make It

  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.