Moroccan Chicken Salad Pitas

I don't know if it's a good thing that the best we could say about this recipe was that it wasn't as bad as we thought it would be? I had never cooked with radishes, and I don't like cucumber, so this was possibly a doomed recipe from the start. We invited a friend over who's a picky eater and we all ate it together. No one couldn't finish it, but also, none of us would make it again.

• 2 boneless skinless chicken breasts, pounded to 1/2 inch thickness
• salt and pepper to taste
• 1 cucumber, peeled and diced
• 1/3 cup thinly sliced radishes
• 3 Tbsp cilantro, roughly chopped
• 1 can chickpeas, drained and rinsed
• 2 Tbsp lemon juice
• 1 Tbsp olive oil
• 2 tsp cumin
• 1 Tbsp plain yogurt, Greek yogurt, or sour cream
• 1 Tbsp mayonnaise
• Greek-style pita bread, or other flatbread

Season chicken breasts with salt and pepper. Spray a large pan with cooking spray and cook over medium-high heat for 4-5 minutes on each side, until cooked through. Chop into 1-inch pieces.

Mix chicken and remaining ingredients except bread in a bowl. Chill until ready to serve. Serve wrapped in pita or flat bread. 

Serves 4

Total Time: 15 minutes

Recipe from https://www.lecremedelacrumb.com/