Curried Chicken Salad Pita Sandwich
Servings: 4
Per Serving:
Calories: 355
Protein: 32g - Carbohydrates: 41g - Fat: 7g
Fiber: 7g - Sugar: 3g - Sodium: 297mg
Ingredients:
2 6oz Chicken Breasts (Boneless, Skinless)
1/2 Cup Carrots (Chopped)
1/3 Cup Green Onions (Chopped)
1/4 Cup Golden Raisins
3/4 Cup Low-Fat Greek Yogurt (Plain)
1 1/2 Teaspoons Red Wine Vinegar
1 Teaspoon Curry Powder
1/4 Teaspoon Ground Cinnamon
4 Whole Wheat Pitas
2 Romaine Lettuce Laves (Chopped)
8 Heirloom Tomatoes (Sliced)
1/4 Cup Toasted Almonds (Chopped)
Instructions:
Begin by preparing the chicken: Trim any excess fat and then cut each breast into quarters.
Fill a medium-sized pot with water and bring it to a rolling boil.
Carefully add the chicken pieces and boil for 8-10 minutes, or until they are fully cooked and no pink remains in the center.
Drain the chicken and set it aside to cool slightly.
In a medium mixing bowl, combine the carrots, green onions, and golden raisins.
Once the chicken is cool enough to handle, shred it using two forks and add it to the vegetable mix.
Stir in the Greek yogurt, red wine vinegar, curry powder, and cinnamon, ensuring all ingredients are well combined.
Cover and refrigerate the chicken mixture for 30 minutes, allowing the flavors to meld.
When you're ready to assemble, cut an opening in each pita and evenly distribute the chicken mixture. Layer in the romaine lettuce and heirloom tomatoes, then sprinkle with toasted almonds before serving.
Coach’s Notes:
Adjust the Curry Intensity: The curry powder gives a distinct flavor to this recipe. If you prefer a milder or stronger curry taste, feel free to reduce or increase the amount of curry powder.
Enhance with Fresh Herbs: For an added layer of flavor, mix in a handful of fresh chopped cilantro or parsley to the chicken mixture before refrigerating.
Experiment with Fillings: While this recipe uses a specific set of fillings, there's room for creativity! Consider adding diced cucumbers, bell peppers, or swapping out golden raisins for dried cranberries or chopped dried apricots for a different fruity touch.
Recipe Credit: The DASH Diet Cookbook
