Chicken, Carrot, and Cucumber Salad

Serve this chunky salad with pita wedges or pita chips. Purchase pita chips or make your own by spraying pita wedges with cooking spray, sprinkling them with a little shredded Parmesan cheese, and baking them at 400° for about 10 minutes.

Yield: 4 servings

Ingredients

• 2  cups  chopped cooked chicken breast (about 1 pound)
• 1 1/4  cups  chopped seeded cucumber
• 1/2  cup  matchstick-cut carrots
• 1/2  cup  sliced radishes
• 1/3  cup  chopped green onions
• 1/4  cup  light mayonnaise
• 2  tablespoons  chopped fresh cilantro
• 1  teaspoon  bottled minced garlic
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground cumin
• 1/8  teaspoon  black pepper
• 4  green leaf lettuce leaves
• 4  (6-inch) whole wheat pitas, each cut into 8 wedges

Preparation

Combine first 5 ingredients in a large bowl. Combine mayonnaise and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Add mayonnaise mixture to chicken mixture; stir until combined.

Place 1 lettuce leaf on each of 4 plates; top each leaf with about 1 cup chicken mixture. Place 8 pita wedges on each serving.

Nutritional Information

Calories:

382 (25% from fat)

Fat:

10.4g (sat 2.1g,mono 2.7g,poly 4.3g)

Protein:

40.7g

Carbohydrate:

31.4g

Fiber:

5.1g

Cholesterol:

102mg

Iron:

3mg

Sodium:

621mg

Calcium:

56mg