Greek-Style Chicken Salad on a Bed of Parsley Cucumber Salad with Whole-Wheat Pita Chips

Hmmmmmmmmmmm, I just happen to have 4 baked chicken legs that I will turn into this. And, my parsley is still going strong out on my balcony farm.
(serves 1)

Pita Chips:
1&1/2 (6") whole wheat pitas, cut into 11 wedges
Cooking spray (I use coconut oil c.s.*)
1/4 t. ground cumin
1/4 t. smoked* paprika
1/4 t. dried oregano

Chicken Salad:
1/4 cup chopped red onion
2 T. mayonnaise
2 T. plain 2% reduced-fat Greek yogurt
2 t. freshly* squeezed lemon juice
1/4 freshly* ground pepper
4 oz. chopped skinless boneless rotisserie chicken (about 1 cup)

Parsley Salad:
3/4 cup chopped fresh flat-leaf parsley
1/3 cup cherry tomatoes, halved
1/2 cup chopped English cucumber
2 T. chopped red onion
2 t. freshly* squeezed lemon juice
2 t. EVOO

For you:
Preheat oven to 400. To prepare pita chips: Arrange pita wedges on a baking sheet; coat with cooking spray. Combine cumin, paprika, and oregano in a small bowl.; sprinkle over pita wedges. Bake for 10 min. or until toasted. Reserve 5 chips.
To prepare chicken salad: Combine red onion and the next 5 ingredients (through chicken) in a med. bowl.
To prepare parsley salad: Combine parsley and remaining ingredients in a med. bowl; top with 1/2 cup chicken salad and remaining pita chips.

For the kids:
Serve reserved 5 pita chips with remaining 1/2 cup chicken salad and Eng. cucumber slices, if desired.

"You might not be able to change them, but you can always change your reaction to them. Your energy is your choice."

I am off to Worship the King at Rose Hill Church!!

Love,

MM

Go Hawks!!!!!