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

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2009

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Recipe Summary

total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine yogurt, mayonnaise and curry powder in a large bowl. Add chicken, pear, celery, cranberries and almonds; toss to combine.

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  • Fill each pita half with 1/2 cup chicken salad and 1/4 cup sprouts.

Tips

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.

Nutrition Facts

352 calories; protein 27.4g 55% DV; carbohydrates 42.6g 14% DV; dietary fiber 6.3g 25% DV; sugars 17.3g; fat 9.4g 15% DV; saturated fat 1.5g 8% DV; cholesterol 61.5mg 21% DV; vitamin a iu 129.6IU 3% DV; vitamin c 3.8mg 6% DV; folate 32.1mcg 8% DV; calcium 100.2mg 10% DV; iron 2.5mg 14% DV; magnesium 72.3mg 26% DV; potassium 438.4mg 12% DV; sodium 323.9mg 13% DV; thiamin 0.2mg 19% DV.

Reviews (22)

Read More Reviews
22 Ratings
  • 5 star values: 10
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/29/2011
Great twist on chicken salad What a great curry chicken salad recipe with a lot less guilt than others I've made. I used apples and toasted pecans as I did not have pears or almonds. Both added a great crunch and I love adding fruit to savory dishes. I highly recommend! Pros: Easy tasty great leftovers Read More
Rating: 5 stars
01/08/2013
great lunch I have made this both as written and with the addition of a little bit of fig butter for added sweetness and it's good both ways. This is somewhat similar to a recipe I used to have for curried tuna salad and I think it would also work well with canned tuna if you don't have cooked chicken on hand. Pros: easy filling Read More
Rating: 5 stars
10/29/2011
Delicious taste of the Mediterranean. This is a delicious filler for pita or sandwich bread. I had my roommates try it who don't like curry or fruit in savory dishes and they RAVED about it. Instead of yogurt I substituted a tzatziki sauce and it was so much more flavorful. I HIGHLY recommend this recipe. Pros: Easy to make tasty creative lunch. Cons: Takes longer than 15 minutes. Read More
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Rating: 5 stars
10/29/2011
This is SO good! Love the textures and flavors and whole wheat pita gives it just the right way to cut the heat of the curry a bit. Quick & easy. Read More
Rating: 4 stars
08/12/2014
I just made this and reading all reviews and respecting all that i read as we all have different taste!! i followed it but adding my own twist also i put in a tablespoon of kraft coleslaw dressing one tablesponn to it to sweeten it up and used one granny smith apple for sweet and tartness and i am not a fan of been sprouts i put in one cup of coleslaw for crunch i can not wait to have this for lunch excited!! Read More
Rating: 5 stars
10/30/2011
Yum! I love this twist on chicken salad! I didn't have celery or sprouts so I added some shredded carrot...it was great (and makes awesome leftovers!) Read More
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Rating: 4 stars
10/29/2011
Delightful Summer Sandwich Loved this. I added a tsp of turmeric along with curry 1/3 cup of cranberries and bean sprouts which added a wonderful crunch along with the almonds. Next time I think I'll toast the almonds first. Pros: Great use of pantry staples Cons: None Read More
Rating: 4 stars
01/24/2015
Delicious Vegetarian Version with No Mayo! This recipe sounded so delicious but had to modify it for my vegetarian daughter who despises mayonnaise and the result was fabulous. Here is my version: 1 single serving (5.3 oz) nonfat plain greek yogurt (Chobani) 1 small avocado Splash of lime juice 1 tablespoon (or to taste) curry powder 1 can - 15.5 oz Chickpeas (Goya) drained and rinsed 1 ripe but firm pear diced 1 stalk celery finely diced 1/2 cup dried cranberries (Ocean Spray Reduced Sugar Craisins) 1/4 cup sliced or slivered almonds toasted 4 4- to 5-inch whole-wheat pita breads cut in half 2 cups sprouts First smash the avocado. Add lime juice greek yogurt and curry (I went a little heavier on the curry you decide) and blend well. Add chickpeas pears celery cranberries and almonds. Fold together. Stuff the pita top with sprouts (I think shredded cabbage would be good as well) and enjoy! Read More
Rating: 4 stars
10/29/2011
Great Summer Sandwich I followed the instructions exactly (although I did use light miracle whip instead of light mayo) I really enjoyed this sandwich. Although it filled me up it seems more like a really good lunch recipe than dinner. My only con was the sprouts. I felt like they just didn't blend with the curry. I tried it the second time with romaine lettuce and loved it. The romaine had a more mild flavor that blended much better with the curry. Pros: Texture Flavorful Cons: Sprouts Read More