Tzatziki chicken salad in pita
Tzatziki chicken salad in pita
445 cals, 52p, 38c, 7f (per meal)
  • ,
  • Lowfat greek yogurt, plain
    1/2 cup (140g)
  • Cucumber, diced
    1/2 cucumber (8-1/4") (151g)
  • Garlic, minced
    1 clove (3g)
  • Red wine vinegar
    2 tbsp (30mL)
  • Salt
    4 dash (3g)
  • Black pepper
    4 dash, ground (1g)
  • Green onions
    2 tbsp, chopped (13g)
  • Boneless skinless chicken breast, raw
    12 oz (340g)
  • Dill weed, fresh, chopped
    2 tbsp sprigs (1g)
  • Pita bread
    2 pita, large (6-1/2" dia) (128g)
  • 1
    Place raw chicken breasts into pot and cover with an inch of water. Bring to a boil and cook for 10-15 minutes until chicken is fully cooked.
    2
    Transfer chicken to bowl and allow to cool. Once cool, use two forks to shred chicken.
    3
    Combined completely cooled chicken with all other ingredients into a medium bowl.
    4
    Cover and refrigerate until ready to serve.
    5
    Stuff a heaping cup of the mixture into each large pita.
    6
    Serve.
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