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Curried Chicken Pitas

September/October 2009

Your rating: None Average: 4.3 (100 votes)

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



READER'S COMMENT:
"I don't typically like fruit in my chicken salad, but the cranberry in particular gives it a great tartness and compliments the spice of the curry very well. The crunch from the almonds is a wonderful tactile element. Another home run...
Curried Chicken Pitas Recipe

18 Reviews for Curried Chicken Pitas

08/20/2010
Anonymous

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!)

Comments
08/05/2010

Yum! I made a couple changes since I didn't have all the ingredients, but it still game out great. I didn't add the mayo (due to an egg allergy), I didn't have any alfalfa sprouts, and I used a granny smith apple instead of a pear. I also used two celery stalks. BUT it still came out delicious! I'm sure if you use all the ingredients it calls for it will taste even better :) Even my relatively picky 12-year-old brother gobbled this up!

Comments
03/25/2010
Anonymous

I loved it!!!! I omitted the alfalfa sprouts. After I poached the chicken and mixed the ingredients, I warmed everything up on the stove top in a sauce pan or in the microwave and served it over brown rice. I ate the pita with it. I definitely plan on preparing that again!!!

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