California Avocado Chicken Pita Pocket with Quinoa Salad and Yogurt Mint Dressing

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Main Ingredient: Poultry
Menu Part: Sandwich/Wrap
Cuisine Type: Mediterranean
Serves: 4 servings

This pita pocket features baby spinach, California avocados, yogurt mint dressing and a quinoa salad made with scallions, tamari and sun-dried cranberries.

Ingredients

4 cups baby spinach
Quinoa Salad (recipe follows)
4 pita breads
2 boneless, skinless chicken breasts, grilled or roasted, diced
2 large fresh California avocados, peeled, pitted, sliced
Yogurt Mint Dressing (recipe follows)

Quinoa Salad
Yield: 2 cups

3 tbsp. apple cider vinegar
2 tbsp. olive oil
1 tbsp. tamari
2 scallions, sliced
1 shallot, finely diced
1⁄4 tsp. sugar
6 oz. cooked red quinoa
3 oz. cooked white quinoa
1 oz. sun-dried cranberries
Salt and pepper to taste

Yogurt Mint Dressing
Yield: 3⁄4 cup

2 oz. plain yogurt
Juice of 2 lemons
2 tbsp. olive oil
3 tbsp. fresh mint, chopped
1 tbsp. chives, chopped
1⁄2 tsp. sugar
1⁄4 tsp. sumac (optional)
Salt and pepper to taste 

Steps

1. Toss spinach with Quinoa Salad just before serving.

2. Cut each pita bread in half to make 8 pita pockets. Warm pita pockets in dry fry pan or toaster.

3. Fill each pocket with about ½ to ¾ cup of Quinoa Spinach mixture. Add 1/8 of the chicken to each pita pocket and top with slices of avocado.

4. Drizzle each pocket with Yogurt Mint Dressing. Plate two pita pockets per serving.

Quinoa Salad
1. In large bowl, whisk together apple cider vinegar, oil, tamari, scallions, shallots and sugar.

2. Stir in red and white quinoa and cranberries. Season to taste with salt and pepper.

Yogurt Mint Dressing
1. Blend all ingredients until smooth. Season to taste with salt and pepper. 

Recipe by Stanford University, Palo Alto, Calif.