Moroccan Chicken Salad Pitas Recipe

Name: Moroccan Chicken Salad Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup packed fresh spinach leaves; 1/2 cup packed fresh mint leaves; 1 small shallot, coarsely chopped; 1 garlic clove, peeled and crushed; 1/2 cup plain nonfat Greek yogurt; 3/8 teaspoon kosher salt, divided; 1/4 teaspoon black pepper; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/8 teaspoon ground red pepper; 6 ounces chopped skinless, boneless rotisserie chicken breast (about 1 1/2 cups); 2 (6-inch) whole-wheat pitas, halved; 1/4 cup prechopped red bell pepper; 4 teaspoons pine nuts, toasted

Servings: persons

1 cup packed fresh spinach leaves
1/2 cup packed fresh mint leaves
1 small shallot, coarsely chopped
1 garlic clove, peeled and crushed
1/2 cup plain nonfat Greek yogurt
3/8 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon olive oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground red pepper
6 ounces chopped skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
2 (6-inch) whole-wheat pitas, halved
1/4 cup prechopped red bell pepper
4 teaspoons pine nuts, toasted

1
Place first 4 ingredients in the bowl of a food processor, and process until coarsely chopped. Place spinach mixture in a bowl; stir in yogurt, 1/8 teaspoon salt, and black pepper.
2
Combine remaining 1/4 teaspoon salt, juice, and next 5 ingredients (through red pepper) in a medium bowl. Add chicken; toss.
3
Spread 2 tablespoons spinach mixture in each pita half. Divide chicken mixture among pita halves; sprinkle with bell pepper and nuts.
4
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5
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213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup packed fresh spinach leaves, 1/2 cup packed fresh mint leaves, 1 small shallot, coarsely chopped, 1 garlic clove, peeled and crushed, and more.

Yes, Moroccan Chicken Salad Pitas falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Moroccan Chicken Salad Pitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions