¼ cup low-fat mayonnaise
1 Tbsp curry powder
2 cup cooked, cubed chicken breast (see Tip)
1 ripe but firm pear, diced
1 stalk celery, finely diced
½ cup dried cranberry
¼ cup sliced or slivered almonds, toasted (see Tip)
4 4- to 5-inch whole-wheat pita breads, cut in half
2 cup sprout
1. Combine yogurt, mayonnaise and curry powder in a large bowl. Add chicken, pear, celery, cranberries and almonds; toss to combine.
2. Fill each pita half with 1/2 cup chicken salad and 1/4 cup sprouts.
Tip: 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.
To toast sliced or slivered almonds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
To Make Ahead: Cover and refrigerate the salad (Step 1) for up to 2 days.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 323
- Calories from fat 63
- Total Fat 7gm 11%
- Sodium 352mg 15%
- Total Carbohydrates 41gm 14%
- Fiber 6gm 24%
- Protein 27gm
- Cholesterol 58mg 19%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.