Curried Chicken Pitas

Curried Chicken Pitas

  • 6 tablespoons nonfat plain yogurt
  • 60 grams low-fat mayonnaise
  • 1 tablespoon curry powder
  • 256 grams cooked (cubed chicken breast)
  • 1 ripe but firm pear (diced)
  • 1 stalk celery (finely diced)
  • 64 grams dried cranberries
  • 32 grams sliced or slivered almonds (toasted)
  • 4 4- to 5- inch whole-wheat pita breads (cut in half)
  • 256 grams sprouts (cut in half and cooked)
  • lettuce (optional)
  1. Preheat the oven at 220°C.
  2. Combine yogurt, mayonnaise and curry powder in a large bowl.
  3. Add the chicken, pear, celery, cranberries, sprouts and almonds. Mix carefully.
  4. Put the pita breath in the oven for 2-3 minutes.
  5. Fill each pita half with 1/2 cup chicken salad and the yoghurt, mayonaise sauce.

Cranberries and pear are sweet counterpoints in this tangy curried chicken salad. Toasted sliced almonds add a nutty crunch.

To make ahead: Cover and refrigerate the salad for up to 2 days.

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