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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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. 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. 2. Combine remaining 1/4 teaspoon salt, juice, and next 5 ingredients (through red pepper) in a medium bowl. Add chicken; toss.
  3. 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.

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