Moroccan Chicken Salad Sandwiches
|Diced cooked chicken/Turkey||500 Milliliter (2 cups)|
|Tomato||1 , seeded and diced|
|Sweet red pepper||1 , seeded and diced|
|Cucumber||1⁄2 , peeled, seeded and diced|
|Toasted pine nuts||50 Milliliter (1/4 cup)|
|Plain yogurt||125 Milliliter (1/2 cup)|
|Mayonnaise||50 Milliliter (3 tablespoon)|
|Chopped fresh parsley||3 Tablespoon|
|Crumbled dried mint||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Iceberg lettuce||1⁄2 , shredded|
In large bowl, combine chicken, tomato, red pepper, cucumber and nuts; toss well.
In small bowl, combine yogurt, mayonnaise, parsley, mint and cumin; blend into chicken mixture.
To assemble sandwiches, spoon filling into pita bread and top with shredded lettuce.
Wrap securely in plastic wrap or waxed paper.
Alternatively, pack filling, pita and lettuce separately; assemble just before eating.