Ingredients curried chicken pitas
Filling for Pita
6 tbsp nonfat plain yogurt
1/4 cup low-fat mayonnaise
1 tbsp curry powder
2 cup cooked cubed chicken breast
1 ripe but firm pear diced
1 stalk celery finely diced
1/2 cup dried cranberries
1/4 cup sliced or slivered almonds toasted
4 4-to 5-inch whole-wheat pita breadscut in half
2 cup sprouts
how to make curried chicken pitas
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.
Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Combine yogurt, mayonnaise and curry powder in a large bowl.
Add chicken, pear, celery, cranberries and almonds; toss to combine.
If needed you can cover and refrigerate the salad for up to 2 days.
Fill each pita half with 1/2 cup chicken salad and 1/4 cup sprouts.
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