Moroccan Chicken Salad Pitas

• 1 cup packed fresh spinach leaves
• 1/2 cup packed fresh mint leaves
• 1 small shallot, coarsely chopped
• 1 garlic clove, peeled and crushed
• 1/2 cup plain nonfat Greek yogurt
• 3/8 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground red pepper
• 6 ounces chopped skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
• 2 (6-inch) whole-wheat pitas, halved
• 1/4 cup prechopped red bell pepper
• 4 teaspoons pine nuts, toasted

1. Place first 4 ingredients in the bowl of a food processor, and process until coarsely chopped. Place spinach mixture in a bowl; stir in yogurt, 1/8 teaspoon salt, and black pepper.
2. Combine remaining 1/4 teaspoon salt, juice, and next 5 ingredients (through red pepper) in a medium bowl. Add chicken; toss.
3. Spread 2 tablespoons spinach mixture in each pita half. Divide chicken mixture among pita halves; sprinkle with bell pepper and nuts.
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fresh spinach leaves, mint leaves, shallot, garlic, yogurt, kosher salt, black pepper, lemon juice, olive oil, ground cinnamon, ground cumin, ground coriander, ground red pepper, skinless, pitas, red bell pepper, pine nuts

Taken from www.myrecipes.com/recipe/moroccan-chicken-salad-pitas (may not work)