Curried Chicken Pitas

Name: Curried Chicken Pitas
Ingredients: 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 breads,cut in half; 2 cup sprouts

10 ingredients

9 steps

Ingredients

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 breads,cut in half
2 cup sprouts

Directions

1

If you don't have cooked chicken, poach about 12 ounces chicken breast for this recipe.
2

Place boneless, skinless chicken breast in a medium skillet or saucepan.
3

Add lightly salted water (or chicken broth) to cover and bring to a boil.
4

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.
5

Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
6

Combine yogurt, mayonnaise and curry powder in a large bowl.
7

Add chicken, pear, celery, cranberries and almonds; toss to combine.
8

If needed you can cover and refrigerate the salad for up to 2 days.
9

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