Moroccan Spiced Chicken Pita

-Eyrie Restaurant
Yields: 3 lbs chicken salad


Ingredients

3 Tablespoons Gourmet Garden Moroccan Paste
3 Tablespoons oil
6 Chicken Breasts, boneless

½ small red onion, small dice (* See Note Below)
1 (15 oz) can garbanzo beans, drained
½ cup dried dates, chopped
½ cup toasted slivered almonds
1 apple, peeled, cored and small diced
2 Tablespoons preserved lemon, small dice
¼ cup parsley, chopped
12 oz plain yogurt
¼ teaspoon salt
¼ teaspoon pepper


Technique

•Mix spice, oil, and chicken. Roast in oven until chicken reaches 165 internal temperature; Cool immediately; chop chicken into medium dice pieces
•*Note: For the onion, once it has been chopped up, sprinkle 2 Tablespoons kosher salt and 2 teaspoons of lemon juice over it. Let sit for 30 minutes. Rinse under cold water to get rid of excess salt and lemon juice
•Mix all chicken and onions to the rest of the ingredients