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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

10/04/2013
Anonymous
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!

Ingredients are mostly wonderful
Comments
08/11/2013
Anonymous
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

Comments
06/09/2013
Anonymous
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!

Comments
06/09/2013
Anonymous
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!

Comments
02/23/2013
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.

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