Mediterranean Chicken Salad Pitas

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.

Yield: 6 servings (serving size: 2 stuffed pita halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 404
  • Calories from fat: 23%
  • Fat: 10.2g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.5g
  • Protein: 33.6g
  • Carbohydrate: 46.4g
  • Fiber: 6g
  • Cholesterol: 66mg
  • Iron: 3.4mg
  • Sodium: 575mg
  • Calcium: 110mg

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. 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.
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