Greek-Style Chicken 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

Instructions

1. Preheat oven to 400°.
2. 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.
3. To prepare chicken salad, combine 2 tablespoons chopped red onion and next 5 ingredients (through chicken) in a bowl.
4. To prepare parsley salad, combine parsley and remaining ingredients in a bowl; top with 1/2 cup chicken salad and remaining 6 pita chips.
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