Curried Chicken Pitas

22 Reviews
From: EatingWell Magazine September/October 2009

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

Ingredients 4 servings

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  • 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

  • Active

  • Ready In

  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.
  • 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 information

  • Per serving: 352 calories; 9 g fat(2 g sat); 6 g fiber; 43 g carbohydrates; 27 g protein; 32 mcg folate; 61 mg cholesterol; 17 g sugars; 0 g added sugars; 130 IU vitamin A; 4 mg vitamin C; 100 mg calcium; 2 mg iron; 324 mg sodium; 438 mg potassium
  • Nutrition Bonus: Magnesium (18% daily value).
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 1 starch, 1 fruit, 3 lean meat, 1 fat

Reviews 22

January 23, 2015
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By: EatingWell User
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!
January 11, 2015
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By: EatingWell User
I also used to plain greek yogurt. What a delicious recipe! Its good even without the pita.
January 06, 2015
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By: lindakaal58
followed recipe with one exception greek plain yogurt.....loved this recipe, will add to my go to menu for lunch, really good!
August 11, 2014
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By: terryweatherby
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 granning 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!!
August 11, 2014
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By: terryweatherby
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!!
October 04, 2013
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By: EatingWell User
Ugh The yogurt and mayo combination in this recipe absolutely ruined it. We use both often, but the two in combination sent it down the drain. Awful! Pros: Ingredients are mostly wonderful Cons: nonfat yogurt, low-fat mayo
August 11, 2013
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By: EatingWell User
Slightly modified the recipe, but amazing! I used a heavy hand with the curry powder (after several tastes), substituted toasted pecans for almonds (it's what I had on hand), and put more plain yogurt than mayo (again, after tasting). I'm doubling the recipe next time. I may never eat anything different for lunch again! :D
June 09, 2013
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By: EatingWell User
Extra yogurt I make the same recipe but switch the proportions of yogurt than mayonaise so that it is mainly yogurt. I use full fat greek yogurt. Yummy and a bit healthier!
February 23, 2013
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By: juliecad
light and yummy Did not have pears so I used pecans and a Gala apple. I also added raisins. My curry, unfortunately, was too old. It gave the salad a powdery taste. Adding 2 more tablespoons of mayo took care of the problem. I will make this again with new spices, and plan to add it to my go-to recipe list.