LernerCohen Healthcare
Recipe of the Week
July 31st – August 4th, 2006
Almond, Chicken, and Dried Apricot Salad Pita
Recipe of the Week
July 31st – August 4th, 2006
Almond, Chicken, and Dried Apricot Salad Pita
Serves 4; ½ cup chicken salad and ½ pita
¼ cup whole almonds
1 cup sliced, skinless chicken breast, cooked without salt
½ cup dried apricot quarters
1 celery stalk, chopped
½ cup fat-free, plain yogurt
2 tablespoons chopped fresh cilantro
1 tablespoon Dijon mustard
1 teaspoon orange zest
1 teaspoon honey
2 whole wheat pitas
Preheat oven to 300 degrees F.
Place the almonds on baking sheet for 7-8 minutes or until roasted.
Let almonds cool.
In a bowl, mix almonds and remaining ingredients.
Spoon ½ cup chicken salad into each whole wheat pita half.
May be served with mixed greens.
Nutrition Facts Per Serving
Calories: 262
Protein: 18 g
Carbohydrates: 34 g
Fiber: 5 g
Total fat: 7 g
Saturated Fat: 1 g
Cholesterol: 30 mg
Sodium: 304 mg
¼ cup whole almonds
1 cup sliced, skinless chicken breast, cooked without salt
½ cup dried apricot quarters
1 celery stalk, chopped
½ cup fat-free, plain yogurt
2 tablespoons chopped fresh cilantro
1 tablespoon Dijon mustard
1 teaspoon orange zest
1 teaspoon honey
2 whole wheat pitas
Preheat oven to 300 degrees F.
Place the almonds on baking sheet for 7-8 minutes or until roasted.
Let almonds cool.
In a bowl, mix almonds and remaining ingredients.
Spoon ½ cup chicken salad into each whole wheat pita half.
May be served with mixed greens.
Nutrition Facts Per Serving
Calories: 262
Protein: 18 g
Carbohydrates: 34 g
Fiber: 5 g
Total fat: 7 g
Saturated Fat: 1 g
Cholesterol: 30 mg
Sodium: 304 mg
Brought to you
by: Gretchen Austin, MSRD
