Moroccan Chicken and Raisin Salad on Toasted Flat Bread

  • Yield: 4 servings
  • Prep: 20 minutes
  • Cook: 10 minutes

Before adding the raisins to the salad, they are plumped in orange juice. Almonds and celery are added for a crunchy texture.


1/2cup orange juice
1/4cup California dark raisins
1/4 cup California golden Raisins
1/3cup mayonnaise
3tablespoons yogurt
1/2teaspoon finely grated orange rind
1/2teaspoon ground cumin
1/4teaspoon ground coriander
2teaspoons finely chopped mint leaves
4 pocketless whole-wheat (or white, if preferred) pitas
3tablespoons olive oil, plus more for drizzing, if desired
4cups chopped rotisserie chicken
1/2cup thinly sliced celery
1/4cup sliced almonds
1/4teaspoon crushed red pepper flakes, optional
1 kosher salt, to taste
3cups spinach leaves
2/3cup crumbled feta cheese
2tablespoons chopped cilantro, if desired


  1. Place orange juice in a medium microwave-proof bowl. Microwave 1 minute or until very warm. Add raisins. Let soak 5 minutes.
  2. Combine mayonnaise, yogurt, orange rind, cumin, coriander and mint in a medium bowl. Mix well
  3. Preheat oven to 400F.
  4. Arrange pitas on a large, baking sheet; brush both sides with olive oil. Bake 4 to 5 minutes or until light golden.
  5. In a large bowl, combine chicken, celery, almonds and crushed red pepper flakes. Drain raisins and pat dry with paper towel. Add to chicken mixture; toss. Stir in mayonnaise mixture until well combined. Season with salt to taste.
  6. To serve, top each pita with spinach leaves and chicken mixture, dividing equally. Sprinkle with feta cheese. If desired, sprinkle cilantro and drizzle on a small amount of olive oil.

Recipe by Naylet LaRochelle