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Curried Chicken Pitas

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 8 servings

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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