Recipes

Recipe: DON'T TURN ON THE OVEN WEEK: MEDITERRANEAN CHICKEN SALAD PITAS

It's hot. Too hot. And way too hot to turn on the oven. This week, we'll give you tasty dishes that don't require any additional heat. Today's recipe comes from Cooking Light and meets the oven-free requirements if you make it with a pre-purchased cooked rotisserie chicken.

INGREDIENTS

1 cup plain whole-milk Greek yogurt (such as Fage Total Classic)

2 tablespoons lemon juice

1/2 teaspoon ground cumin

1/4 teaspoon crushed red pepper

3 cups chopped cooked chicken

1 cup chopped red bell pepper (about 1 large)

1/2 cup chopped pitted green olives (about 20 small)

1/2 cup diced red onion

1/4 cup chopped fresh cilantro

1 can (15 oz.) no-salt-added chickpeas (garbanzo beans), rinsed and drained

6 (6-inch) whole wheat pitas, cut in half

12 Bibb lettuce leaves

6 (1/8-inch-thick) slices tomato, cut in half

DIRECTIONS

Combine first 4 ingredients in a small bowl; set aside. Combine chicken and next 5 ingredients (through chickpeas) in a large bowl. Add yogurt mixture to chicken mixture; toss gently to coat. Line each pita half with 1 lettuce leaf and 1 tomato piece; add 1/2 cup chicken mixture to each pita half.

  Comments