Tuesday, January 3, 2012

Southwest Chicken Salad Pitas

At the beginning of a new year most of us are thinking about eating healthier.  I love a good recipe that can be adapted, made healthier, and still taste delicious.   Last year I quickly fell in love with these Southwest Chicken Salad wraps from Our Life in the Kitchen.  If you have chicken already cooked it can be ready to eat in less than 10 minutes.  It uses ingredients that are easy to find and are probably in your kitchen right now.  It is of course delicious made with the full fat version but when I made it healthier I didn’t miss the fat at all.  The main difference between the original and the healthier version is using a low or nonfat sour cream and using whole grain pitas (or tortillas if you want to make it a wrap).  Avocados might be high in fat but it is a good fat and they are so packed full of nutrients that it’s worth it.  If that is an issue for you, feel free to leave out the avocado.    Also using jalapeno or not will depend on how much kick your family wants in their dinner.

Southwest Chicken Salad Pitas

2 cups chopped cooked chicken
¾ cup frozen corn
1 cup grape tomatoes cut in half
½ cup chopped cilantro
4 green onions sliced
2 jalepenos seeded and chopped
1 cup reduced fat sour cream
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon salt or to taste
1 avocado (optional)
Pita bread or tortillas

Combine chicken and vegetables except avocado in a bowl.  Add cumin, oregano, and salt.  Stir to combine.  Add sour cream and stir to coat.  Serve the chicken salad in pita bread or tortillas with avocado.
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