Curried Chicken-Apple Pitas
This tasty salad is great for picnics and lunch boxes. Keep it in mind when you’re making chicken for dinner, and plan for leftovers. Or, drizzle 2 boneless, skinless chicken breast halves with olive oil and lemon juice and roast in a 375°F oven for about 30 minutes.
- 1/4 cup almonds
- 6 Tbs. plain low-fat yogurt
- 2 Tbs. fresh lime juice
- 1 1/2 tsp. honey
- 1 tsp. curry powder
- 1/2 tsp. sea salt
- 1 1/2 cups cubed or shredded cooked skinless chicken breast
- 1 tart apple, such as Granny Smith, cored but not peeled and cut into small cubes
- 1/4 cup minced red onion
- 2 whole-wheat pita breads, halved crosswise
- 4 butter lettuce leaves
Preheat an oven to 350°F.
Spread the almonds on a baking sheet and toast in the oven until lightly browned and fragrant, about 10 minutes. Immediately pour the almonds onto a plate to cool, then chop coarsely; set aside.
In a large bowl, whisk together the yogurt, lime juice, honey, curry powder and salt. Add the chicken, apple, onion and almonds and stir to mix and coat well.
Using your fingers, gently open the pita bread halves and tuck a lettuce leaf into each. Spoon the chicken mixture into the pockets, dividing evenly. Serve immediately, or wrap well and pack to go. Serves 2.
Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).