Recipe Image

Curried Chicken Pitas

  • 15 m
  • 15 m
EatingWell Test Kitchen
“Cranberries and pear are sweet counterpoints in this tangy curried chicken salad. Toasted sliced almonds add a nutty crunch.”


    • 6 tablespoons nonfat plain yogurt
    • ¼ 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
    • ½ cup dried cranberries
    • ¼ cup sliced or slivered almonds, toasted (see Tip)
    • 4 4- to 5-inch whole-wheat pita breads, cut in half
    • 2 cups sprouts


  • 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 ½ cup chicken salad and ¼ cup sprouts.
  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 12/8/2019