CURRIED CHICKEN SALAD ON WHOLE-WHEAT PITAS

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Curried Chicken Salad on Whole-Wheat Pitas image

This light and spicy chicken salad is dressed in a lemony mix of nonfat yogurt with just a touch of mayonnaise. The flavor is boosted by aromatic curry powder and a kick of jalapeno. Almonds are a source of "good" fat; apple chunks supply fiber.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Yield Makes 4

Number Of Ingredients 15

1 lemon, halved
2 garlic cloves, crushed
6 sprigs fresh cilantro, plus more for garnish, plus 1 tablespoon coarsely chopped fresh cilantro leaves
1 jalapeno, quartered
2 boneless, skinless chicken breast halves (about 1 pound total)
6 tablespoons plain nonfat Greek yogurt
1 tablespoon mayonnaise
2 teaspoons curry powder
2 tablespoons thinly sliced scallions
1 tablespoon sliced almonds, lightly toasted
1 small Granny Smith apple, cored and cut into 1/2-inch chunks
3/4 teaspoon coarse salt
Freshly ground pepper
4 whole-wheat pitas (2 1/2 ounces each)
4 large Boston lettuce leaves

Steps:

  • Fill a medium (4-quart) stockpot halfway with water; add 1 lemon half, garlic, cilantro sprigs, and jalapeno. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Add chicken. Simmer, partially covered, until chicken is cooked through, about 16 minutes. Using a slotted spoon, transfer chicken to a plate; discard liquid. Tent chicken with foil, and let stand until cool enough to handle. Cut chicken into 1/2-inch pieces.
  • Stir yogurt, mayonnaise, 2 teaspoons lemon juice from remaining lemon half, the curry powder, scallions, almonds, chopped cilantro, apple, and salt; season with pepper. Stir in chicken.
  • Toast pitas. Top each with a lettuce leaf. Spoon 1 cup chicken salad over lettuce, and garnish with a cilantro sprig.

Nutrition Facts : Calories 479 g, Cholesterol 74 g, Fat 19 g, Fiber 7 g, Protein 30 g, Sodium 664 g

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