Lebanese chicken-pita salad
4
Points®
Total Time
33 min
Prep
22 min
Cook
5 min
Serves
4
Difficulty
Easy
This easy recipe combines the classic, well-loved flavors of Mediterranean cuisine in a tasty make-ahead chicken salad that’s ideal for on-the-go lunches. Toasting the pita bread helps it hold up better to the wet ingredients in the salad. If you can’t find thin-sliced or chicken cutlets, purchase chicken breasts and cut them in half lengthwise to form two thinner pieces. You can also use rotisserie chicken breast to make this a virtually no cook recipe. Substitute English cucumbers here if you’d like to avoid peeling and seeding—English cucumbers have thinner skin and smaller edible seeds. When shopping, choose scallions that are bright green with no sign of browning or wilting.
Ingredients
Uncooked boneless skinless chicken breast
1 pound(s), thin-sliced, cut into thin strips
Table salt
¾ tsp
Black pepper
¼ tsp
Olive oil
3 tsp
Whole wheat pita
3 large, split, toasted, and cooled
Cherry tomatoes
12 medium, halved
Cucumber
1 medium, peeled, seeded, and cut into 1/2-inch pieces
Scallions
2 medium, sliced
Fresh mint leaves
¼ cup(s), lightly packed, chopped
Cilantro
¼ cup(s), fresh, lightly packed, chopped
Fresh lemon juice
3 Tbsp
Ground cumin
½ tsp, or to taste
