Friday, May 18, 2012

Mediterranean Chicken Salad Pitas

I try not to speak in hyperboles.

The operative word here being "try".

But this is the most delicious non-dessert I've had in months.

And it's actually healthy!

Here's how I made it.

First I combined these lovely ingredients.

And then added some cooked and cubed chicken...

Let me introduce you to my new favorite sauce.

Mix together the lovelies,

 and add the sauce. 

Then line a pita with lettuce and a sliced cucumber (or use a tomato).

And spoon the salad right on in. 

Unbelievably good.  Light and refreshing.  Perfect for a hot day. 

Or any day.

Here's the printable recipe. 

Mediterranean Chicken Salad Pitas
Serves 6 (makes about 3 cups of salad)

1 cup plain Greek yogurt
2 tablespoons lemon juice
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper
3 cups cooked chopped chicken breast
1 medium red bell pepper, diced
1/4 cup diced red onion
1/4 cup chopped cilantro
1 (15-ounce) can chickpeas (garbanzo beans), drained
1/4 teaspoon kosher salt
6 whole-wheat pitas
12 large lettuce leaves (or use fresh spinach)
2 mini (seedless) cucumbers, sliced lengthwise into 6 sections each

To make the sauce, combine first four ingredients in a small bowl. Refrigerate until ready to use.

Combine chicken, bell pepper, onion, cilantro, and chickpeas in a large bowl.  Add salt and mix well.  Pour yogurt sauce over chicken/bell pepper mixture.  Combine well.  (You can stop here and serve it as a beautiful salad*.)

Cut each of the 6 rounds of pita bread in half.  Carefully open each pocket, trying not to tear the bread.  Line each pita half with two lettuce leaves (or a few pieces of fresh spinach).  Top lettuce with two slices of the cucumber (or substitute tomato slices).   Spoon in about 1/2 cup into each pita half and serve immediately so the bread doesn't become soggy.

*You can refrigerate the salad overnight...the flavors will mix and mingle and develop into something even more delicious.

Recipe slightly adapted from here.