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

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

0 min

Prep time:

0 min

Cook time:

0 min

ingredients

Serving Size: 4

2 Fresh California Avocados*, peeled, pitted and sliced
2 boneless, skinless chicken breasts, grilled or roasted, diced
4 pita breads
As needed Quinoa Salad (recipe follows)
As needed Yogurt Mint Dressing (recipe follows)
4 cups baby spinach
As needed Quinoa Salad (Yield: 2 cups)
6 oz. red quinoa, cooked
3 oz. white quinoa, cooked
1 oz. sundried cranberries
2 scallions, sliced
1 shallot, finely diced
3 Tbsp. apple cider vinegar
2 Tbsp. olive oil
1 Tbsp. tamari
1/4 tsp. sugar
As needed Salt and pepper to taste
As needed Yogurt Mint Dressing (Yield: 3/4 cup)
2 oz. plain yogurt
2 lemons, juiced
2 Tbsp. olive oil
3 Tbsp. fresh mint, chopped
1 Tbsp. chives, chopped
1/2 tsp. sugar
1/4 tsp. sumac (optional)
As needed Salt and pepper to taste

Remember to check the label when you shop.

California Avocados are NOW in season! Learn More

Instructions

Quinoa Salad:

  1. In a large bowl, whisk together the apple cider vinegar, oil, tamari, scallions, shallots and sugar. Stir in red and white quinoa and the cranberries. Season to taste with salt and pepper.

Yogurt Mint Dressing:

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

Assemble:

  1. Toss spinach with the quinoa salad just before serving. Cut each pita bread in half to make 8 pita pockets. Warm the pita pockets in a dry fry pan or toaster. Fill each pita pocket with about ½ - ¾ cup of the quinoa spinach mixture. Add 1/8 of the diced chicken to each pita pocket and top with slices of avocado. Drizzle each pocket with the Yogurt Mint Dressing. Plate two pita pockets per serving.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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