Avocado/Chicken Pita with Quinoa Salad
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Credit: Andrew Mayne, Associate Director of Culinary Arts, Stanford Hospital and Auxiliaries, Stanford University, Stanford, Calif.
The National Culinary Review, October 2013
Ingredients
4 cups baby spinach
4 pita breads
2 boneless, skinless chicken breasts, grilled or roasted, diced
2 fresh California avocados, peeled, pitted, sliced
Quinoa Salad (recipe follows)
Yogurt Mint Dressing (recipe follows)
Quinoa Salad
3 T. apple cider vinegar
2 T. olive oil
1 T. tamari
2 scallions, sliced
1 shallot, finely diced
¼ t. sugar
6 oz. red quinoa, cooked
3 oz. white quinoa, cooked
1 oz. sundried cranberries
Salt and pepper, to taste
Yogurt Mint Dressing
2 oz. plain yogurt
2 lemons, juiced
2 T. olive oil
3 T. chopped fresh mint
1 T. chopped chives
½ t. sugar
¼ t. sumac
Salt and pepper, to taste
Instructions
Method: To serve, toss spinach with quinoa salad. Cut each pita bread in half to make 8 pockets; warm in dry fry pan or toaster. Fill each pocket with ½-¾ cup quinoa/spinach mixture. Add 1/8 diced chicken to each pita pocket; top with avocado slices. Drizzle each pocket with yogurt/ mint dressing. Plate two pita pockets per serving.
Quinoa Salad
Method: In large bowl, whisk together vinegar, oil, tamari, scallions, shallot and sugar. Stir in red and white quinoa and cranberries. Season to taste with salt and pepper.
Yogurt Mint Dressing
Method: Blend all ingredients until smooth. Season to taste with salt and pepper.
Yield
4 servings
Tags
Main Dish, Poultry, Salad, The National Culinary Review
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