Grilled Chicken Flatbread with Avocado Yogurt and Chopped Salad

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Prep Time: minutes
Cook Time: minutes
Yields: servings
Difficulty:

Ingredients

  • 1 ripe Hass avocado* halved, seeded, peeled and cubed
  • 1 1/2 cups peeled seeded, diced cucumber
  • 1/4 cup diced sweet onion
  • 1/4 teaspoon salt
  • 2 tablespoons plain 2% Greek yogurt
  • 1 tablespoon fresh lemon juice divided
  • 1/4 teaspoon black pepper
  • 1 cup grape tomatoes halved
  • 2 tablespoons Fresh Dill chopped
  • 2 grilled chicken cutlets sliced (about 2 oz. each)
  • 4 whole wheat pitas or flatbreads
Difficulty:
Serving Suggestions: One serving: 1 stacked pita or flatbread

A great way to repurpose leftover chicken breasts, this sandwich makes for easy dinner or packed lunch that is bursting with flavor.

This Love One Today® fresh avocado recipe is another way to make the American Heart Association's® recommendations part of your healthy lifestyle.

Heart-Checked certification does not apply to all recipes or information unless expressly stated. American Heart Association and Healthy For Good are trademarks of the AHA.

Recipe courtesy of Fresh Avocados – Love One Today®

Directions

  1. In a medium bowl combine cucumber, onion and salt. Let stand 20 minutes.
  2. In a blender, combine half of the avocado, yogurt, 2 tablespoons of water, half of the lemon juice, pepper; puree until smooth.
  3. Drain cucumber mixture; add tomatoes, dill, remaining lemon juice and remaining cubed avocado; stir to combine.
  4. Spread pitas with avocado puree. Top with chicken and cucumber mixture.

Chef Notes


*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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One fresh medium sized green chile has as much Vitamin C as six oranges.

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