Curried Chicken Pitas

From EatingWell: September/October 2009 — Subscribe Now!

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

Nutrition Profile

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

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

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.

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.

Nutrition Bonus: Magnesium (17% daily value).

2 Carbohydrate Serving

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