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.

Lorrie Corvin
Recipe by Oxmoor House October 2006

Gallery

Recipe Summary

prep:
25 mins
cook:
2 mins
total:
27 mins
Yield:
6 servings (serving size: 1 pita half)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a large bowl. Combine sour cream and next 4 ingredients in a small bowl.

    Advertisement
  • 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.

  • Line each pita half evenly with lettuce and tomato; fill each with 1/2 cup chicken salad.

  • Note: If made ahead, cover and chill chicken salad until ready to serve. Assemble pitas just before serving.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

248 calories; calories from fat 23%; fat 6.3g; saturated fat 2.5g; protein 24.8g; carbohydrates 22.5g; fiber 1.6g; cholesterol 62mg; iron 2.8mg; sodium 423mg; calcium 71mg.
Advertisement
Advertisement