California Avocado Chicken Pita Pocket with Quinoa Salad and Yogurt Mint Dressing

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

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


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.

Andrew Mayne

Andrew Mayne, Associate Director of Culinary Arts, Stanford Hospitality and Auxiliaries, Stanford University

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