Photo: Stephen Devries; Styling: Lindsey Lower 
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

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Ratings & Reviews


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

July 12, 2014

MyDogMags's Review

July 01, 2014

JanBeard's Review

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

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

April 13, 2014