Great recipe from Cooking Light! We used whole wheat pitas and fresh tomatoes from the garden, but forwent the lettuce...not enough room in the pitas! I actually just had FF Greek yogurt, so used that before I realized it was supposed to be whole-milk...and it tasted perfect. Gotta love less fat!
Quote:
Mediterranean Chicken Salad Pitas
from: Cooking Light
Greek yogurt has a thick, rich consistency similar to sour cream. Add honeydew melon and cantaloupe slices on the side.
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.
Yield: 6 servings (serving size: 2 stuffed pita halves)
CALORIES 404 (23% from fat); FAT 10.2g (sat 3.8g,mono 4g,poly 1.5g); IRON 3.4mg; CHOLESTEROL 66mg; CALCIUM 110mg; CARBOHYDRATE 46.4g; SODIUM 575mg; PROTEIN 33.6g; FIBER 6g
Cooking Light, JULY 2008
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Mediterranean Chicken Salad Pitas
