Creamy Chicken Salad With Pita Chips

• Pita chips:
• 1 1/2 (6-inch) whole-wheat pitas, cut into 11 wedges
• Cooking spray
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon dried oregano
• Chicken salad:
• 2 tablespoons chopped red onion
• 1 tablespoon canola mayonnaise
• 1 tablespoon plain 2% reduced-fat Greek yogurt
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon black pepper
• 2 ounces chopped skinless, boneless rotisserie chicken (about 1 cup)
• English cucumber slices (optional)

1. Preheat oven to 400u0b0.
2. 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 at 400u0b0 for 10 minutes or until toasted. Reserve 6 pita chips for another use.
3. To prepare chicken salad, combine 2 tablespoons chopped red onion and next 5 ingredients (through chicken) in a bowl.
4. Serve 5 pita chips with 1/2 cup chicken salad and English cucumber slices, if desired.

pitas, cooking spray, ground cumin, paprika, oregano, chicken salad, red onion, canola mayonnaise, yogurt, lemon juice, black pepper, skinless, cucumber

Taken from www.myrecipes.com/recipe/creamy-chicken-salad-pita-chips (may not work)