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CHICKEN SALAD PITAS




Source of Recipe


Quick Cooking magazine


Recipe Introduction


Uses less fat, sugar or salt. Includes Nutritional Analysis and Diabetic Exchanges. Ready in 30 minutes or less; Janice C. adds olives, cucumber and radishes to leftover chicken to create her Mediterranean-inspired salad tucked into handheld pitas. “This recipe is great for summer because there’s no cooking involved,” she writes from Reynolds, Illinois.


List of Ingredients





1-1/2 cups cubed cooked chicken
1 medium carrot, julienned
1/2 cup julienned cucumber
1/4 cup sliced radishes
1/4 cup sliced ripe olives
1/4 cup cubed mozzarella cheese (1/2-inch cubes)
1/3 to 1/2 cup Italian salad dressing
5 pita breads (6 inches), halved
Lettuce leaves

Recipe



In a bowl, combine the chicken, carrot, cucumber, radishes, olives and cheese. Add dressing and toss to coat. Line pita breads with lettuce leaves. Stuff about 1/3 cup of chicken mixture into each half.

Yield: 5 servings.

Nutritional Analysis: One serving (prepared with part-skim mozzarella cheese and 1/3 cup fat-free salad dressing) equals 276 calories, 4 g fat (1 g saturated fat), 39 mg cholesterol, 674 mg sodium, 38 g carbohydrate, 2 g fiber, 20 g protein.

Diabetic Exchanges: 2-1/2 starch, 2 lean meat.