Lebanese Chicken-Pita Salad

By Beszhak

4 servings: Per Serving: about 2 cups

292 cal.
7 g fat
583 mg sodium
27 g carbs
4 g fiber
30 g protein

Weights Watchers Plus point value: 7

Ingredients

• 1 pound thin-cliced 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, 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

Details

Servings 4
Cooking time 20mins

Preparation

Step 1

1. Sprinkle the chicken with 1/4 tsp of the salt and 1/8 tsp of the pepper. Spray 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, cucumber, scallions, mint, cilantro, lemon juice, oil, cumin, and the remaining 1/4 tsp salt and 1/8 tsp pepper. Toss to mix well.