Curried Chicken Pitas

[StrawberrySun]

4 servings

Active Time: 15 minutes

Total Time: 15 minutes

NUTRITION PROFILE
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Healthy weight | Heart healthy | High fiber |

INGREDIENTS
6 tablespoons nonfat plain yogurt
1/4 cup low-fat mayonnaise
1 tablespoon curry powder
2 cups cooked, cubed chicken breast (see Tip)
1 ripe but firm pear, diced
1 stalk celery, finely diced
1/2 cup dried cranberries
1/4 cup sliced or slivered almonds, toasted (see Tip)
4 4- to 5-inch whole-wheat pita breads, cut in half
2 cups sprouts

PREPARATION
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.

TIPS & NOTES
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.

NUTRITION
Per serving: 323 calories; 7 g fat ( 1 g sat , 3 g mono ); 58 mg cholesterol; 41 g carbohydrates; 0 g added sugars; 27 g protein; 6 g fiber; 352 mg sodium; 372 mg potassium.

Nutrition Bonus: Magnesium (17% daily value).

Carbohydrate Servings: 2

Exchanges: 1 starch, 1 fruit, 3 lean meat, 1 fat

[Narkissos]

I think I want to try this.

Hm.

BUMP!