Mediterranean Chicken Salad

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Source: Cooking Light, July 2008

Yield: 6 servings

Course:
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Ingredients

  • 1 cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper
  • 3 cups chopped, cooked chicken
  • 1 cup chopped red bell pepper (1 large)
  • 1/2 cup chopped pitted green olives (about 20 small)
  • 1/2 cup diced red onion
  • 1/2 teaspoon parsley, chopped
  • 1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
  • 6 (6-inch) whole wheat pitas, cut in half
  • lettuce leaves
  • 6 slices tomato, cut in half

Directions

  1. Combine first 4 ingredients in a large bowl; set aside.
  2. Combine chicken and next 5 ingredients (through garbanzo beans) in the same bowl. Toss gently to coat.
  3. Line each pita half with lettuce and tomato; add 1/2 cup chicken mixture to each pita half.

Nutrition Info

Each serving provides 404 calories, 10.2 grams fat, 3.8 grams saturated fat, 66 mg cholesterol, 575 mg sodium, 46.4 grams carbohydrates, 6 grams fiber, 12.6 grams sugar, 33.6 grams protein
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