Curried Chicken Pitas

http://www.eatingwell.com/recipes/curried_chicken_pitas.html

From EatingWell:  September/October 2009

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

4 servings | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 6 tablespoons nonfat plain yogurt
• 1/4 cup low-fat mayonnaise
• 1 tablespoon curry powder
• 2 cups cooked, cubed chicken breast (see Tip)
• 1 ripe but firm pear, diced
• 1 stalk celery, finely diced
• 1/2 cup dried cranberries
• 1/4 cup sliced or slivered almonds, toasted (see Tip)
• 4 4- to 5-inch whole-wheat pita breads, cut in half
• 2 cups sprouts

Preparation

1. Combine yogurt, mayonnaise and curry powder in a large bowl. Add chicken, pear, celery, cranberries and almonds; toss to combine.
2. Fill each pita half with 1/2 cup chicken salad and 1/4 cup sprouts.

Nutrition

Per serving : 323 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 58 mg Cholesterol; 41 g Carbohydrates; 27 g Protein; 6 g Fiber; 352 mg Sodium; 372 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1 fruit, 3 lean meat, 1 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the salad (Step 1) for up to 2 days.

• 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.