Chicken Pitas With Lemon, Garlic and Cumin Dressing |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Slightly adapted from a Cooking Light Magazine recipe. I love this chicken mixture. It's very refreshing. I like to make a full recipe, put it in the fridge and have it for lunch each day. Ingredients:
3 cups cooked boneless skinless chicken breasts, shredded (from a rotisserie chicken) |
1 cup cucumber, cubed seeded peeled |
1/3 cup fresh lemon juice (about 2 lemons) |
3/4 teaspoon salt |
2 tablespoons extra virgin olive oil |
2 teaspoons cumin seeds |
4 garlic cloves, minced |
6 (6 inch) pita bread |
Directions:
1. Combine first 4 ingredients in a large bowl, tossing to coat.
2. Heat olive oil in a small skillet over medium heat.
3. Add cumin and garlic; cook 1 minute or until toasted, stirring frequently.
4. Pour cumin mixture over chicken mixture; toss well to combine.
5. Stuff each pita with about 2/3 cup chicken salad and serve. I often use half of a larger pita.
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