I've always hated the end of August. The weather is inevitably gorgeous, but you can't enjoy it because you have to go back to school or work. In times like these, one shouldn't be bothered with long, complicated cooking preparations. Instead, use leftover chicken or precooked breasts from the store to throw together a quick chicken salad. To make the standby more exciting, stir in curry powder and stuff inside a pita half. This recipe is highly adaptable; use whatever dried fruit and crunchy vegetables float your fancy. Just be sure to keep things simple.
Learn the method after the jump.
- 6 tablespoons nonfat plain yogurt
1/4 cup low-fat mayonnaise
1 tablespoon curry powder
2 cups cooked, cubed chicken breast
1 ripe but firm pear, diced
1 stalk celery, finely diced
1/2 cup dried cranberries
1/4 cup sliced or slivered almonds, toasted (see Tip)
4 4- to 5-inch whole-wheat pita breads, cut in half
2 cups sprouts
- Combine yogurt, mayonnaise and curry powder in a large bowl.
- Add chicken, pear, celery, cranberries and almonds; toss to combine.
- Fill each pita half with 1/2 cup chicken salad and 1/4 cup sprouts.
- Poultry, Main Dishes
- North American
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