When it’s hot outside, a nice cool dish like chicken salad pitas can hit the spot. Try this recipe, submitted by Vanderbilt nutritionist Jennifer Garland, for a delectable and healthy summer lunch.
Chicken Salad Pitas
2 cups chopped cooked chicken breast (about 1 pound)
1 1/4 cups chopped seeded cucumber (about 2 medium cucumbers)
1/2 cup matchstick-cut carrots
1/2 cup sliced radishes
1/3 cup chopped green onions
1/4 cup light mayonnaise
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
8 green leaf lettuce leaves
4 (6-inch) whole wheat pitas, each cut into half
Combine first 5 ingredients in a large bowl. Combine mayonnaise and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Add mayonnaise mixture to chicken mixture; stir until combined.
Place 1 lettuce leaf in each of the 8 pita halves; stuff each pita half with about 1/2 cup chicken mixture.
4 servings (2 pita halves per serving)
FAT 10.4g (sat 2g,mono 3g, poly 4g);