Mediterranean Chicken Salad Pitas Recipe Print Page

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Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Mediterranean Chicken Salad Pitas

Greek yogurt has a thick, rich consistency similar to sour cream. Add honeydew melon and cantaloupe slices on the side.

Cooking Light JULY 2008

Yield: 6 servings (serving size: 2 stuffed pita halves)

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.

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

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Mediterranean Chicken Salad Pitas recipe