Chipotle-Chicken Salad With Avocado And Whole Wheat Pita Bread

**Toasted cumin/coriander seeds: Place seeds in dry pan over medium heat while shaking pan constantly. When seeds become very fragrant remove to grinder or mortar and pestle.
52 faves
Nutrition per serving    (USDA % daily values)
CAL
426
FAT
60%
CHOL
28%
SOD
41%
Uploaded by: 8908667850a0

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Ingredients for 4 servings

2  boneless skinless chicken breast

1  avocado

3 T mayonnaise

1/4C sour cream

1 chipotle peppers, seeded, chopped fine

1 tsp adobo sauce, from chipotle can

1/4c Cilantro, fine chopped

1/4 tsp cumin seed, toasted and ground

1/4 tsp coriander seeds, toasted and ground

1/4 tsp salt

1/2 lime juice, fresh squeezed

4 whole wheat pita bread

4 tsp olive oil, to brush chicken

1 tsp black pepper

2 tsp garlic powder

Preparation

1.

Brush chicken breasts with olive oil. Sprinkle garlic powder, salt and pepper liberally. Grill chicken until done. Set aside, cool and dice.

2.

Combine all other ingredients in a mixing bowl and fold together.

3.

Add chicken and fold into chipotle mix.

4.

Stuff each pita with chicken salad. Add tomato, cucumber and toasted pumpkin seeds if you'd like or each salad as is.

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