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

1. Toss spinach with Quinoa Salad just before serving.

2. Cut each pita bread in half to make 8 pita pockets. Warm pita pockets in dry fry pan or toaster.

3. Fill each pocket with about ½ to ¾ cup of Quinoa Spinach mixture. Add 1/8 of the chicken to each pita pocket and top with slices of avocado.

4. Drizzle each pocket with Yogurt Mint Dressing. Plate two pita pockets per serving.

Quinoa Salad
1. In large bowl, whisk together apple cider vinegar, oil, tamari, scallions, shallots and sugar.

2. Stir in red and white quinoa and cranberries. Season to taste with salt and pepper.

Yogurt Mint Dressing
1. Blend all ingredients until smooth. Season to taste with salt and pepper. 

Recipe by Stanford University, Palo Alto, Calif.