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Curried Chicken Pitas
Cranberries and pear are sweet counterpoints in this tangy curried chicken salad. Toasted sliced almonds add a nutty crunch.
EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
Ingredients
| 6 tablespoons nonfat plain yogurt | 1 stalk celery, finely diced | |
| 1/4 cup low-fat mayonnaise | 1/2 cup dried cranberries | |
| 1 tablespoon curry powder | 1/4 cup sliced or slivered almonds, toasted (see Tip) | |
| 2 cups cooked, cubed chicken breast (see Tip) | 4 4- to 5-inch whole-wheat pita breads, cut in half | |
| 1 ripe but firm pear, diced | 2 cups sprouts |
directions
Prep:
15 min
Total:
15 min (Quick)
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1
Combine yogurt, mayonnaise and curry powder in a large bowl. Add chicken, pear, celery, cranberries and almonds; toss to combine.
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2
Fill each pita half with 1/2 cup chicken salad and 1/4 cup sprouts.
notes
Tip: If you don’t have cooked chicken, poach about 12 ounces chicken breast for this recipe. Place boneless, skinless chicken breast in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
To toast sliced or slivered almonds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
nutritional information
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