Saturday, August 28, 2010

Mediterranean Chicken Salad Pitas

My bi-weekly menu included several new dishes that I was excited about making.
This recipe from Cooking Light for Mediterranean Chicken Salad Pitas was very
good. It was fairly easy to make which is one of my requirements for a week
night dinner. The chicken salad is light but has great flavors.
This recipe could easily be made for lunch or dinner.

Mediterranean Chicken Salad Pitas
from Cooking Light

1 cup plain whole-milk Greek yogurt (such as Fage Total Classic)
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
3 cups chopped cooked chicken
1 cup chopped red bell pepper (about 1 large)
1/2 cup chopped pitted green olives (about 20 small)
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
6 (6-inch) whole wheat pitas, cut in half
12 Bibb lettuce leaves
6 (1/8-inch-thick) slices tomato, cut in half
1. Combine first 4 ingredients in a small bowl; set aside.
Combine chicken and next 5 ingredients (through chickpeas)
in a large bowl. Add yogurt mixture to chicken mixture;
toss gently to coat. Line each pita half with 1 lettuce leaf
and 1 tomato piece; add 1/2 cup chicken mixture to each pita half.

I served hummus and chips with our Chicken Salad Pitas ~ YUM!

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