I made this for lunch for me and my husband. I didn't have any mint, so used all spinach leaves in the yogurt sauce, which mixes up nicely in a mini food processor. Delicious and zippy.
Moroccan Chicken Salad Pitas
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- Calories: 227
- Fat: 7.8g
- Saturated fat: 1.1g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 1.9g
- Protein: 19g
- Carbohydrate: 22g
- Fiber: 3g
- Cholesterol: 38mg
- Iron: 2mg
- Sodium: 514mg
- Calcium: 51mg
- 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
- 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.
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