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.
Curried Chicken Pitas
From EatingWell: September/October 2009
Cranberries and pear are sweet counterpoints in this tangy curried chicken salad. Toasted sliced almonds add a nutty crunch.
28 Reviews for Curried Chicken Pitas
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!
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.
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.
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!