Categories: Salad
Ingredients
- Pita chips:
- 1 1/2 (6-inch) whole-wheat pitas, cut into 11 wedges
- Cooking spray
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon dried oregano
- Chicken salad:
- 2 tablespoons chopped red onion
- 1 tablespoon canola mayonnaise
- 1 tablespoon plain 2% reduced-fat Greek yogurt
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon black pepper
- 2 ounces chopped skinless, boneless rotisserie chicken (about 1 cup)
- Parsley salad:
- 3/4 cup chopped fresh flat-leaf parsley
- 1/3 cup cherry tomatoes, halved
- 1/2 cup chopped English cucumber
- 2 tablespoons chopped red onion
- 2 teaspoons fresh lemon juice
- 2 teaspoons olive oil
Directions
-
Preheat oven to 400°.
-
To prepare pita chips, arrange pita wedges on a baking sheet; coat with cooking spray. Combine cumin, paprika, and oregano in a small bowl; sprinkle over pita wedges. Bake at 400° for 10 minutes or until toasted. Reserve 5 pita chips for another use.
-
To prepare chicken salad, combine 2 tablespoons chopped red onion and next 5 ingredients (through chicken) in a bowl.
-
To prepare parsley salad, combine parsley and remaining ingredients in a bowl; top with 1/2 cup chicken salad and remaining 6 pita chips.