Cherry Chicken Salad Pitas

Amie Valpone, Photograph by Andrew McCaul

Ingredients


Makes 4 servings

2 STALKS CELERY, CHOPPED

1 LARGE CARROT, PEELED AND CHOPPED

1⁄2 TEASPOON SEA SALT

1⁄4 TEASPOON BLACK PEPPER

2 BONELESS, SKINLESS CHICKEN BREASTS (ABOUT 12 OUNCES)

1⁄3 CUP PLAIN GREEK YOGURT

1 TEASPOON SPICY BROWN MUSTARD

1 TEASPOON HONEY

1⁄4 TEASPOON GROUND CINNAMON

1⁄3 CUP DRIED CHERRIES, COARSELY CHOPPED

2 TABLESPOONS FINELY CHOPPED CILANTRO

2 TABLESPOONS SUNFLOWER SEEDS

4 LARGE WHOLE WHEAT PITAS

2 PACKED CUPS MIXED SALAD GREENS

Cherries, honey, and Greek yogurt give classic chicken salad a sweet, kid-approved touch. Serve alongside sunflower seed dipping sauce and sliced jicama (a crunchy, turnip-like root vegetable) for a fun, finger-food lunch.

Directions

1. In a medium saucepan, combine the celery, carrot, sea salt, and pepper. Add enough cold water to cover. Bring to a boil, then reduce to a simmer. Add chicken, cover, and simmer for 20 minutes or until no longer pink inside. Drain chicken and vegetables and place chicken on a plate to cool. Use two forks or your fingers to shred the cooled chicken. (Save veggies to make a baby food puree; transfer broth to a sealed container and save to use for soup.)

2. In a medium bowl, add chicken, yogurt, mustard, honey, cinnamon, cherries, cilantro, and sunflower seeds. Mix well to combine.

3. Slice 2 inches off the top of each pita; fill pitas with mixed salad greens and chicken salad. Wrap in wax paper or tuck into a reusable sandwich bag.

Per Serving:

Calories:

445

Carbohydrates:

51 g

Fat:

8 g

Protein:

36 g

Fiber:

12 g

Active Time:

20 min

Total Time:

40 min