3/4 cup Greek yogurt
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground chipotle powder
3 cups shredded roast chicken
3-4 apricots, sliced lengthwise
1/2 cup sliced almonds
1/2 cup diced celery
1/3 cup diced green onions
lots of sea salt + freshly cracked black pepper
Whole wheat tortillas or sliced bread; can also be served on a bed of greens
In a large mixing bowl, combine the yogurt with the paprika, cumin, cinnamon and chipotle. Add the chicken, apricots, almonds, celery and green onion and mix. Finish with lots of cracked black pepper and sea salt to taste.
Spread this on a sandwich or in a tortilla, or mix it up with some arugula or romaine lettuce.