Almond Apricot Chicken Pita

No almonds?  Omit or substitute another nut. Instead of dried apricots, try raisins, dried cranberries, halved grapes or chopped apple.


  • ¼ cup nonfat plain Greek yogurt
  • 2 Tbs Dijon mustard
  • ¼ cup sliced almonds, toasted*
  • 1 cup cooked skinless chicken breast, chopped (I like to use poached chicken.)
  • ½ cup dried apricots, chopped into quarters
  • 1 celery stalk, finely chopped
  • 2 Tbs fresh parsley, chopped (optional)
  • 2 large whole grain pitas, halved


  1. In a small bowl, stir yogurt and Dijon.
  2. In a large bowl, add almonds, chicken, apricots, celery and parsley. Add Dijon mixture; toss to combine.
  3. Spoon chicken salad into pita halves. Alternatively, serve over mixed greens. Serves 4.

*To toast almonds: Spread almonds evenly on a baking sheet. Bake 6-8 minutes at 325 F or until fragrant and lightly toasted. Watch carefully—they burn quickly! Let cool (they will continue to crisp as they cool).


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