Categories: 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

Directions

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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