Rating: 4.27 stars
20 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell Magazine, September/October 2009

Gallery

Recipe Summary test

total:
15 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine yogurt, mayonnaise and curry powder in a large bowl. Add chicken, pear, celery, cranberries and almonds; toss to combine.

    Advertisement
  • Fill each pita half with 1/2 cup chicken salad and 1/4 cup sprouts.

Tips

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 Facts

352 calories; protein 27.4g; carbohydrates 42.6g; dietary fiber 6.3g; sugars 17.3g; fat 9.4g; saturated fat 1.5g; cholesterol 61.5mg; vitamin a iu 129.6IU; vitamin c 3.8mg; folate 32.1mcg; calcium 100.2mg; iron 2.5mg; magnesium 72.3mg; potassium 438.4mg; sodium 323.9mg; thiamin 0.2mg.

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

Advertisement