From EatingWell: September/October 2009
Cranberries and pear are sweet counterpoints in this tangy curried chicken salad. Toasted sliced almonds add a nutty crunch.
This is a delicious filler for pita or sandwich bread. I had my roommates try it who don't like curry or fruit in savory dishes and they RAVED about it. Instead of yogurt, I substituted a tzatziki sauce and it was so much more flavorful. I HIGHLY recommend this recipe.
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 from EatingWell... as usual. This site is doing wonders for my culinary repertoire. I've tried several new (to me) concepts based on recipes I've found here, and have saved and/or printed myriad others to try. Thank you for the new obsession!
This is SO good! Love the textures and flavors and whole wheat pita gives it just the right way to cut the heat of the curry a bit. Quick & easy.
We loved this one. The curry gives it a nice kick. I didn't think I would like the pear, cranberries, and almonds as much as I did. Will definitely make this again!