Curried Chicken Pitas

September/October 2009

Your rating: None Average: 4.2 (117 votes)

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

"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

28 Reviews for Curried Chicken Pitas

great lunch

I have made this both as written and with the addition of a little bit of fig butter for added sweetness, and it's good both ways. This is somewhat similar to a recipe I used to have for curried tuna salad, and I think it would also work well with canned tuna if you don't have cooked chicken on hand.

easy, filling
Very good!

We loved this! I used canned chicken and added diced red onion as well. It was super good and I will definately make this again!

Great Summer Sandwich

I followed the instructions exactly (although I did use light miracle whip instead of light mayo) I really enjoyed this sandwich. Although it filled me up it seems more like a really good lunch recipe than dinner. My only con was the sprouts. I felt like they just didn't blend with the curry. I tried it the second time with romaine lettuce and loved it. The romaine had a more mild flavor that blended much better with the curry.

Texture, Flavorful
Delightful Summer Sandwich

Loved this. I added a tsp of turmeric along with curry, 1/3 cup of cranberries, and bean sprouts which added a wonderful crunch along with the almonds. Next time I think I'll toast the almonds first.

Great use of pantry staples
Great twist on chicken salad

What a great curry chicken salad recipe with a lot less guilt than others I've made. I used apples and toasted pecans, as I did not have pears or almonds. Both added a great crunch, and I love adding fruit to savory dishes. I highly recommend!

Easy, tasty, great leftovers

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