Curried Chicken Pita
Curried Chicken Pita
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 175
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 20
- Cholesterol
- 49
- Sodium
- 294
- Total: 20 min
- Active: 20 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 175
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 20
- Cholesterol
- 49
- Sodium
- 294
- Total: 20 min
- Active: 20 min
Ingredients
2 cups cooked chicken breast (about 1/2 pound)
1/2 cup diced celery stalks and leaves
1/2 cup frozen peas
1/4 cup dried cranberries
1/4 cup plain fat free yogurt
2 tablespoons coarsely chopped walnuts or almonds
1 tablespoon apple cider vinegar (use unfiltered to get all the probiotic benefits of vinegar)
1 teaspoon Dijon or brown deli mustard
1 teaspoon curry powder
1 teaspoon mango chutney or ginger preserves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
Whole grain pocket pita
Kale or spinach leaves
Cilantro leaves
Directions
- Chop or shred the chicken and put in a large bowl. Mix with the celery, peas, cranberries, yogurt, walnuts, vinegar, mustard, curry powder, mango chutney, salt, pepper and cinnamon.
- Line the bottom of a pita half with kale or spinach and cilantro. Fill with the chicken salad. Pack into a container or wrap in plastic. Refrigerate until ready to eat.
Cook’s Note
Chicken salad is also great on top of a green salad or with crackers. Leftover chicken salad keeps up to 5 days refrigerated.
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