Photo: Stephen Devries; Styling: Lindsey Lower 
Yield
Serves 4 (serving size: 1 filled pita half)

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

How to Make It

Step 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.

Step 2

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

Step 3

Spread 2 tablespoons spinach mixture in each pita half. Divide chicken mixture among pita halves; sprinkle with bell pepper and nuts.

Chef's Notes

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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Ratings & Reviews

Dry

MyDogMags
April 02, 2015
Didn't care for the yogurt dressing and the whole thing put together was dry. Will not make again

sukeedog's Review

bobets
July 12, 2014
N/A

MyDogMags's Review

SabbyCakes9
July 01, 2014
N/A

JanBeard's Review

JanBeard
April 23, 2014
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.

SabbyCakes9's Review

steponme
April 16, 2014
Just made this for dinner and I love how flavorful and light this dish is. The only thing I added was a little Feta Cheese. I will be making this again soon.

bobets's Review

sukeedog
April 13, 2014
N/A