Curried Chicken Pitas

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

Curried Chicken Pitas
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 15 minutes

  • 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

Directions
  1. Cover and refrigerate the salad (Step 1) for up to 2 days.

  2. 4 servings

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

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


Nutritional Facts

Servings
4
Per serving
Calories
351
Carbohydrates
42g
Fat
9g
Saturated Fat
2g
Monounsaturated Fat
4g
Protein
27g
Cholesterol
61mg
Dietary Fiber
6g
Potassium
440mg
Sodium
349mg
Added Sugars
0g
Exchanges
1 starch
1 fruit
3 lean meat
1 fat
Carbohydrate Servings
2 1/2
Magnesium (18% daily value).

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