There is nothing I love more than to make a salad that I can enjoy for dinner and pack for lunches the next few days. With fresh bought pita pockets and organic chicken in the freezer I thought what better than to make chicken salad. I wasn’t interested in traditional chicken salad and while I love chicken salad with grapes and pineapple I decided to try a new spin tonight, a Mediterranean version. I was very pleased with the result and am looking forward to having them for lunch again tomorrow. The recipe has a slight kick from the crushed red peppers, some crunch from the bell pepper,a salty flavor from the olives and the dressing is light with a citrus tang flavor. A definite repeat recipe.
Chicken Salad Pita Pockets
Adapted from Cooking Light’s Mediterranean Chicken Salad Pitas
- 1 cup plain no fat Greek yogurt
- the juice from one lemon
- 1/2 tsp ground cumin
- 1/4-1/2 tsp crushed red pepper (I did 1/2 tsp since we like spice and it gave it a nice kick but if you don’t like spice I’d do 1/4 tsp)
- 3 to 3 1/2 cups cooked chicken, diced (I diced the chicken raw and sauteed it to cook it quickly)
- 1 larger red pepper, chopped
- 1/2 cup chopped olives (I did kalamata but green would work too)
- 1/3 cup chopped cilantro
- 1 (15 ounce) can of low sodium chick peas, rinsed
- Dash of salt and pepper
- Pitas cut in half
- Tomato slices
- Combine first four ingredients in a bowl and set aside
- In a separate bowl combine the cooked chicken, olives, cilantro and chick peas.
- Now add the yogurt to the chicken mixture and sprinkle with salt and pepper .
- Stuff the pita halves with sliced tomatoes, lettuce and chicken salad and serve.