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Prepare these homemade pita chips and creamy chicken salad for an easy after-school snack. 

Hannah Klinger
Recipe by Cooking Light September 2015

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Credit: Jennifer Causey; Styling: Kira Corbin

Recipe Summary

hands-on:
20 mins
total:
25 mins
Yield:
Serves 1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • To prepare pita chips, arrange pita wedges on a baking sheet; coat with cooking spray. Combine cumin, paprika, and oregano in a small bowl; sprinkle over pita wedges. Bake at 400° for 10 minutes or until toasted. Reserve 6 pita chips for another use.

  • To prepare chicken salad, combine 2 tablespoons chopped red onion and next 5 ingredients (through chicken) in a bowl.

  • Serve 5 pita chips with 1/2 cup chicken salad and English cucumber slices, if desired.

Nutrition Facts

206 calories; fat 6.8g; saturated fat 0.8g; mono fat 3.2g; poly fat 1.9g; protein 20g; carbohydrates 16g; fiber 2g; cholesterol 51mg; iron 1mg; sodium 432mg; calcium 29mg.
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