Moroccan Chicken Salad Pitas

Photo: Stephen Devries; Styling: Lindsey Lower

 

Bell pepper adds color and crunch to flavorful Moroccan Chicken Salad Pitas. These pitas provide a quick weeknight dinner or lunch.

Yield:

Serves 4 (serving size: 1 filled pita half)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

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.

Christine Burns Rudalevige,

May 2014