Recipe: Curried chicken salad pita pockets
If you’re looking for a new healthy family meal, this is it. Not only is this recipe quick and easy to prepare, it provides some wiggle room to sneak some extra veggies in that your family may not normally eat. Get creative and make the recipe your own by tweaking ingredients and adding an extra veggie here and there. Not a fan of spicy curry? Don't worry — this recipe comes out tasting sweet and creamy.
Makes 10 servings
3 cups cubed cooked chicken or canned shredded chicken
1 cup chopped celery
1 cup halved seedless grapes
1/2 cup toasted almonds, slivered
1 tablespoon lemon juice
3/4 teaspoon curry powder
2/3 cup light mayonnaise
Salt and black pepper to taste
10 lettuce leaves
5 large whole-grain pita pockets, cut into halves, or 10-inch by 6-inch tortillas
In a large bowl, stir together all ingredients except the lettuce leaves and pita pockets or tortillas. Place one lettuce leaf into each pita half or tortilla. Divide chicken mixture evenly among the pita pockets or tortillas. If using a tortilla, fold up bottom and roll up.
240 calories, 10g fat, 0.5g saturated fat, 25mg cholesterol, 560mg sodium, 29g carbohydrates, 4g fiber, 12g protein
Recipe provided by Claire Kjeld, registered dietitian at MultiCare Center for Healthy Living