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

Curried Chicken Pitas

Cooking Light APRIL 1995

  • Yield: 8 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 189
  • Calories from fat: 21%
  • Fat: 4.5g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 17.6g
  • Carbohydrate: 19.2g
  • Fiber: 1.6g
  • Cholesterol: 43mg
  • Iron: 1.5mg
  • Sodium: 158mg
  • Calcium: 75mg

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Curried Chicken Pitas recipe