Toasted Cumin Chicken Salad Pitas

Toasted cumin adds a nutty flavor to this traditional favorite. You can also serve it without the pita on a bed of lettuce with fresh tomato slices.

Yield: 6 servings (serving size: 1 pita half)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 23%
  • Fat: 6.3g
  • Saturated fat: 2.5g
  • Protein: 24.8g
  • Carbohydrate: 22.5g
  • Fiber: 1.6g
  • Cholesterol: 62mg
  • Iron: 2.8mg
  • Sodium: 423mg
  • Calcium: 71mg

Ingredients

  • 2 3/4 cups chopped cooked chicken breast
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped seeded cucumber
  • 1/3 cup sliced green onions
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup reduced-fat mayonnaise
  • 1/2 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 2 teaspoons cumin seeds
  • 3 (6-inch) pitas, cut in half
  • 1 1/2 cups torn red leaf lettuce
  • 1 cup chopped tomato

Preparation

  1. 1. Combine first 4 ingredients in a large bowl. Combine sour cream and next 4 ingredients in a small bowl.
  2. 2. Heat a small nonstick skillet over medium-high heat. Add cumin seeds; cook 1 minute or until seeds become fragrant and pop, stirring constantly. Stir toasted cumin seeds into sour cream mixture. Add dressing to chicken mixture, tossing well to coat.
  3. 3. Line each pita half evenly with lettuce and tomato; fill each with 1/2 cup chicken salad.
  4. Note: If made ahead, cover and chill chicken salad until ready to serve. Assemble pitas just before serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Toasted Cumin Chicken Salad Pitas Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy