California Avocado Chicken Pita Pockets with a Quinoa Salad and Yogurt Mint Dressing

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Serves: 4

2 Fresh California Avocado*, peeled, pitted and sliced 2 boneless, skinless chicken breasts, grilled or roasted, diced 4 pita breads As needed Quinoa Salad (recipe follows) As needed Yogurt Mint Dressing (recipe follows) 4 cups baby spinach Quinoa Salad (Yield: 2 cups) 6 oz. red quinoa, cooked 3 oz. white quinoa, cooked 1 oz. sundried cranberries 2 scallions, sliced 1 shallot, finely diced 3 Tbsp. apple cider vinegar 2 Tbsp. olive oil 1 Tbsp. tamari 1/4 tsp. sugar As needed Salt and pepper to taste Yogurt Mint Dressing (Yield: 3/4 cup) 2 oz. plain yogurt 2 lemons, juiced 2 Tbsp. olive oil 3 Tbsp. fresh mint, chopped 1 Tbsp. chives, chopped 1/2 tsp. sugar 1/4 tsp. sumac (optional) As needed Salt and pepper to taste

Quinoa Salad:

  1. In a large bowl, whisk together the apple cider vinegar, oil, tamari, scallions, shallots and sugar. Stir in red and white quinoa and the cranberries. Season to taste with salt and pepper.

Yogurt Mint Dressing:

  1. Blend all ingredients until smooth. Season to taste with salt and pepper.


  1. Toss spinach with the quinoa salad just before serving. Cut each pita bread in half to make 8 pita pockets. Warm the pita pockets in a dry fry pan or toaster. Fill each pita pocket with about ½ – ¾ cup of the quinoa spinach mixture. Add 1/8 of the diced chicken to each pita pocket and top with slices of avocado. Drizzle each pocket with the Yogurt Mint Dressing. Plate two pita pockets per serving.

*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.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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