Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Curried Chicken Pitas

:  September/October 2009

Your rating: None Average: 4.3 (79 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

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Healthy weight | Heart healthy | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 6 tablespoons nonfat plain yogurt
  • 1/4 cup low-fat mayonnaise
  • 1 tablespoon curry powder
  • 2 cups cooked, cubed chicken breast (see Tip)
  • 1 ripe but firm pear, diced
  • 1 stalk celery, finely diced
  • 1/2 cup dried cranberries
  • 1/4 cup sliced or slivered almonds, toasted (see Tip)
  • 4 4- to 5-inch whole-wheat pita breads, cut in half
  • 2 cups sprouts

More Healthy Recipe Ideas

You Might Also Like

Preparation

  1. Combine yogurt, mayonnaise and curry powder in a large bowl. Add chicken, pear, celery, cranberries and almonds; toss to combine.
  2. Fill each pita half with 1/2 cup chicken salad and 1/4 cup sprouts.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the salad (Step 1) for up to 2 days.
  • Tip: If you don’t have cooked chicken, poach about 12 ounces chicken breast for this recipe. Place boneless, skinless chicken breast in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
  • To toast sliced or slivered almonds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 323 calories; 7 g fat ( 1 g sat , 3 g mono ); 58 mg cholesterol; 41 g carbohydrates; 0 g added sugars; 27 g protein; 6 g fiber; 352 mg sodium; 372 mg potassium.

Nutrition Bonus: Magnesium (17% daily value).

Carbohydrate Servings: 2

Exchanges: 1 starch, 1 fruit, 3 lean meat, 1 fat


More From EatingWell

Recipe Categories

Style/Theme
Quick (total 30 min. or less)
Budget
Make ahead instructions
Picnic
Type of Dish
Main dish, combination meal
Main dish, poultry
Sandwich
Ease of Preparation
Easy
Main Ingredient
Chicken
Ethnic/Regional
American
Meal/Course
Lunch
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Season
Spring
Summer
Fall
Winter
Holiday
July 4th
Labor Day
Memorial Day
Publication
September/October 2009
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner