New take on a classic chicken salad – use greek yogurt instead of mayo and stir in olives, chickpeas, lemon, and spices to give it a mediterranean flair. Delicious served with fresh fruit.
1 cup plain Greek yogurt
2 Tbsp lemon juice
1/2 tsp ground cumin
1/4 tsp crushed red pepper
3 cups chopped or shredded cooked chicken
1 cup chopped red bell pepper
1/2 cup chopped pitted green olives
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1 (15-oz) can no salt added chickpeas, rinsed and drained
6 (6-inch) whole wheat pitas, cut in half
12 bibb lettuce leaves
6 slices tomato, cut in half
1. Combine yogurt, lemon juice, cumin, and red pepper in a small bowl, set aside.
2. Combine chicken, red bell pepper, green olives, red onion, cilantro, and chickpeas in a large bowl. Add yogurt mixture to chicken mixture and stir gently to coat.
3. Line each pita with lettuce and tomato. Add in 1/2 cup chicken mixture to each pita half.
Yield: 6 servings (404 calories, 10.2 g total fat, 3.8 g saturated fat, 33.6 g protein, 46.4 g carbohydrate, 6 g fiber, 66 mg cholesterol)
Cooking Light, July 2008