1/4 cup low-fat mayonnaise
1 Tablespoon curry powder
2 cups chicken breast -- cooked and cubed
1 pear -- ripe but firm, diced
1 stalk celery -- finely diced
1/2 cup dried cranberries
1/4 cup sliced almonds -- toasted
4 pita breads, whole wheat fat free -- cut in half
2 cups sprouts
Combine yogurt, mayonnaise and curry powder in a large bowl. Add chicken, pear, celery, cranberries and almonds; toss to combine.
Fill each pita half with 1/2 cup chicken salad and 1/4 cup sprouts. I actually laid the two pita halves on the side of the plate, put down some greens, then the sprouts, then topped them with the salad.
Make Ahead Tip: Cover and refrigerate the salad (Step 1) for up to 2 days.
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.
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