GREEK CHICKEN SALAD WITH WHOLE WHEAT PITA AND YOGURT WITH APRICOTS
We use a quick, easy dressing in this recipe to add flavor, without the calories, to the chicken, pita and salad.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the grill to medium and lightly brush the grate with oil.
- Combine the apricots and orange juice in a small, microwave-safe bowl. Microwave until the apricots are soft, about 3 minutes. Set aside.
- Whisk together the lemon juice, vinegar, oregano, garlic, 1/4 teaspoon salt and some pepper. Slowly drizzle in the olive oil while whisking. Sprinkle the chicken breasts all over with 1/4 teaspoon salt and some pepper, then toss with 2 tablespoons of the dressing. Grill the chicken until nicely marked and it reaches an internal temperature of 165 degrees F, 4 to 5 minutes per side. Let rest for a few minutes, then slice.
- Brush the pitas with some of the remaining dressing and grill lightly on each side. Cut each into six triangles. Combine the lettuce, tomatoes, pepperoncini and cucumbers with the remaining dressing. Divide the chicken, pita and salad evenly among four plates.
- For dessert, divide the yogurt among four small bowls and top with the apricots and juices, serve.
Nutrition Facts : Calories 450 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 85 milligrams, Sodium 590 milligrams, Carbohydrate 44 grams, Fiber 5 grams, Protein 36 grams
CHICKEN PITA POCKETS
If everybody's hungry and you're crunched for time, reach for a pita pocket. Just slice them open, fill them up and go. Save even more time with chicken tenders. -Jacqueline Parker, Colorado Springs, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.
Nutrition Facts : Calories 486 calories, Fat 26g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 687mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 5g fiber), Protein 29g protein.
CHICKEN SALAD IN A WHOLE WHEAT PITA POCKET
This is not your typical Chicken Salad. I am not partial to onions and celery so I made up my own version using Spinach and Broccoli and it turned out delicious enough that I am posting it here for you to try. This recipe is basically a base that can be eaten with or without additions so if you enjoy onions and celery add them in or you could try, tomatoes, olives, avocado, walnuts, Raspberries, Zucchini, Summer Squash or more.
Provided by Silver.lily
Categories Chicken
Time 20m
Yield 8 1/2 pockets of salad, 8 serving(s)
Number Of Ingredients 8
Steps:
- Dice the chicken and brown it in the Worcestershire sauce in a non-stick skillet with no oil.
- When the chicken is mostly browned add the chopped broccoli and spinach.
- Cover and let it stay on the heat long enough for the chicken to finish cooking and the spinach and broccoli to soften then remove from heat leaving covered.
- In a separate bowl mix the mustard, cheese and Miracle Whip. (Mayonnaise works too).
- Once the chicken has cooled add the chicken to the bowl and mix well.
- Place some of the mixture into half a Whole Wheat Pita Pocket and Enjoy.
- * This tastes delicious both warm and cold so leftovers are great.
- * Some possible additions: tomato, olives, celery, onion, avocado, zucchini, summer squash, walnuts, raspberries. - if you add zucchini and/or squash you will probably want to steam it separately and then add to the mixture.
Nutrition Facts : Calories 183.3, Fat 6.6, SaturatedFat 2.6, Cholesterol 30.6, Sodium 285.5, Carbohydrate 19.1, Fiber 2.8, Sugar 0.8, Protein 12.9
CURRIED CHICKEN SALAD ON WHOLE-WHEAT PITAS
This light and spicy chicken salad is dressed in a lemony mix of nonfat yogurt with just a touch of mayonnaise. The flavor is boosted by aromatic curry powder and a kick of jalapeno. Almonds are a source of "good" fat; apple chunks supply fiber.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 4
Number Of Ingredients 15
Steps:
- Fill a medium (4-quart) stockpot halfway with water; add 1 lemon half, garlic, cilantro sprigs, and jalapeno. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Add chicken. Simmer, partially covered, until chicken is cooked through, about 16 minutes. Using a slotted spoon, transfer chicken to a plate; discard liquid. Tent chicken with foil, and let stand until cool enough to handle. Cut chicken into 1/2-inch pieces.
- Stir yogurt, mayonnaise, 2 teaspoons lemon juice from remaining lemon half, the curry powder, scallions, almonds, chopped cilantro, apple, and salt; season with pepper. Stir in chicken.
- Toast pitas. Top each with a lettuce leaf. Spoon 1 cup chicken salad over lettuce, and garnish with a cilantro sprig.
Nutrition Facts : Calories 479 g, Cholesterol 74 g, Fat 19 g, Fiber 7 g, Protein 30 g, Sodium 664 g
CHICKEN-SALAD PITAS
Mandarin oranges, toasted almonds, and celery enliven chicken salad with bursts of wonderful color and flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 8
Number Of Ingredients 14
Steps:
- Bring 2 cups water, chopped celery, onion, carrot, thyme, and salt to a boil in a medium saucepan. Reduce heat to a simmer. Add chicken; cover and simmer until cooked through, about 15 minutes. Transfer chicken to a bowl; let cool, then shred with 2 forks. Discard contents of pan.
- Stir together mayonnaise, lemon juice, and mustard in a medium bowl. Season with salt and pepper. Stir in chicken, sliced celery, and almonds. Gently fold in orange segments.
- Cut 1 inch from top of each pita to open pocket. Fill each pita with 1 lettuce leaf and 1/2 cup chicken salad.
PITA POCKET CHICKEN SALAD
We wanted something cool for lunch one summer day, so I tossed together whatever I had in the refrigerator. This wonderful salad was the result. Guests enjoy the sweet grapes, tender chicken and crunchy almonds...and the always ask for the recipe.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the chicken, grapes, cucumber, almonds and mozzarella cheese. Drizzle with dressing and toss to coat. Line pita breads with lettuce if desired; fill with chicken salad.
Nutrition Facts : Calories 492 calories, Fat 21g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 549mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.
CHICKEN CAESAR PITAS
Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken. , On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled., In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas.
Nutrition Facts : Calories 398 calories, Fat 10 g fat (2 g saturated fat), Cholesterol 65 mg cholesterol, Sodium 919 mg sodium, Carbohydrate 44 g carbohydrate (3 g sugars, Fiber 5 g fiber), Protein 31 g protein.
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