Recipe by Marcia Stanley, MS, RDN, culinary dietitian, on behalf of Milk Means More Total time: 25 minutes Servings: 6
Sauce:
1 cup low-fat plain yogurt 1 tablespoon honey
1 tablespoon orange juice or lime juice Filling: 1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into bite-size pieces
1 tablespoon Cajun or Creole seasoning
1 large fresh mango, seeded, peeled and chopped 3 large whole-wheat pita rounds
(or 6 small), halved
1 1/2 cups spring greens
3/4 cup crumbled blue cheese (3 ounces)
To make sauce: In small bowl, stir yogurt, honey and juice. Cover and refrigerate.
To make filling: In large nonstick skillet over medium-high heat, heat oil.
Cook and stir chicken with seasoning in hot oil 4-6 minutes, or until chicken is no longer pink in center. Remove from heat. Stir in mango.
Fill pita pockets with greens, chicken mixture and blue cheese. Spoon yogurt sauce on top.
