Curried Chicken Pitas

Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Recipe from

Nutritional Information

Calories 189
Caloriesfromfat 21 %
Fat 4.5 g
Satfat 1.9 g
Monofat 1.4 g
Polyfat 0.7 g
Protein 17.6 g
Carbohydrate 19.2 g
Fiber 1.6 g
Cholesterol 43 mg
Iron 1.5 mg
Sodium 158 mg
Calcium 75 mg

Ingredients

1 pound skinned, boned chicken breasts
1 cup shelled green peas
1 cup seedless red grapes, halved
1/2 cup plain low-fat yogurt
1/2 cup low-fat sour cream
1 teaspoon curry powder
2 teaspoons lemon juice
8 curly leaf lettuce leaves
4 (6-inch) pita bread rounds, cut in half

Preparation

Bring 4 cups water to a boil in a large saucepan; add chicken. Reduce heat, and simmer, uncovered, 13 minutes. Add peas; cover and simmer an additional 7 minutes or until the peas are crisp-tender. Drain and coarsely chop chicken.

Combine chicken, peas, and grapes in a bowl. Combine yogurt, sour cream, curry powder, and lemon juice; stir well. Pour over chicken mixture; toss gently. Cover and chill, if desired.

Spoon 1/2 cup chicken salad into each lettuce-lined pita half.

Note:

Mary Holloway and Joyce Lofstrom,

April 1995