Lebanese Chicken-Pita Salad

PREP  15 MIN COOK 5 MIN SERVES 4

1 lb thin-sliced chicken breast, cut into bite-size pieces
1/2 tsp salt
1/4 tsp black pepper
3 (6-inch) whole-wheat pita breads, toasted
12 cherry tomatoes, halved
1 cucumber, peeled, halved, seeded, and chopped
2 scallions (green onions), sliced
1/4 cup lightly packed chopped fresh mint
1/4 cup lightly packed chopped fresh cilantro
3 Tbsp lemon juice
2 tsp olive oil
1 tsp ground cumin


1. Sprinkle the chicken with 1/4 tsp of the salt and 1/8 tsp of the pepper.
Spray a large nonstick skillet with nonstick spray and set over medium-high heat.
Add the chicken and cook, stirring, until cooked through, about 5 minutes;
transfer to a serving bowl. Set aside.

2. Tear the pitas into 1-inch pieces and add to the bowl along with the tomatoes, cucumbers, scallions, mint, cilantro, lemon juice, oil, cumin, and the remaining 1/4 tsp salt and the 1/8 tsp pepper.
Toss to mix well.

PER SERVING (ABOUT 2 CUPS): 292 CAL, 7 G FAT, 2 G SAT FAT, 0 G TRANS FAT, 68 MG CHOL, 583 MG SOD, 27 G CARB, 4 G FIB, 30 G PROT, 47 MG CALC.
PointsPlus Value: 7


Time Saver: Instead of cooking the chicken in step 1, use a 10-ounce package of sliced grilled chicken breast.


Well this was different but delicious! I (forgot) to toast the pita but it still was great! I didn't know what to expect out of this recipe and when I initially made it - I grabbed it out of a recipe book without a picture so I didn't even know what it would look like. 

It was hit with all who were able to enjoy it! ...cause it went fast! :-)
Simple, delicious, filling and quick & easy to make!


[Update May 3, 2011]: Just wanted to add - I've made this recipe about 3-4 times since it's introduction to our family, cause it's really simple to make and enjoyed by everyone. Plus as a bonus, if you make a recipe that calls for pitas and then you are left with remaining pitas this is a get way to get rid of your pitas quick and easy!