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Moroccan Chicken Salad Pitas

Photo: Stephen Devries; Styling: Lindsey Lower

 

Yield Serves 4 (serving size: 1 filled pita half)
Bell pepper adds color and crunch to flavorful Moroccan Chicken Salad Pitas. These pitas provide a quick weeknight dinner or lunch.

Ingredients

  • 1 cup packed fresh spinach leaves
  • 1/2 cup packed fresh mint leaves
  • 1 small shallot, coarsely chopped
  • 1 garlic clove, peeled and crushed
  • 1/2 cup plain nonfat Greek yogurt
  • 3/8 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground red pepper
  • 6 ounces chopped skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
  • 2 (6-inch) whole-wheat pitas, halved
  • 1/4 cup prechopped red bell pepper
  • 4 teaspoons pine nuts, toasted

Nutrition Information

  • calories 227
  • fat 7.8 g
  • satfat 1.1 g
  • monofat 3.7 g
  • polyfat 1.9 g
  • protein 19 g
  • carbohydrate 22 g
  • fiber 3 g
  • cholesterol 38 mg
  • iron 2 mg
  • sodium 514 mg
  • calcium 51 mg

How to Make It

  1. Place first 4 ingredients in the bowl of a food processor, and process until coarsely chopped. Place spinach mixture in a bowl; stir in yogurt, 1/8 teaspoon salt, and black pepper.

  2. Combine remaining 1/4 teaspoon salt, juice, and next 5 ingredients (through red pepper) in a medium bowl. Add chicken; toss.

  3. Spread 2 tablespoons spinach mixture in each pita half. Divide chicken mixture among pita halves; sprinkle with bell pepper and nuts.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.