I love both tuna and chicken salad, but I don't like any sweet stuff encroaching on tuna. Chicken salad, on the other hand, is well-served by fruit and nuts. One of my favorite recipes is this curry-flavored version made with red grapes, green onions, and walnuts, which combine to make an exciting and exotic filling for Middle Eastern-style flatbreads or pita.
Better yet, this chicken salad is actually healthy: it's made with nonfat yogurt and lowfat mayonnaise. With so many intense flavors, you won't miss the full-fat mayo. Though I forgot the lettuce the first go-round, I added it the second time I made these, and it provides a nice bit of texture. Check out more photos and get the recipe.
2 teaspoons curry powder (preferably Madras-style)
1/4 cup light mayonnaise
1/4 cup plain nonfat yogurt
2 teaspoons mango chutney
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated orange peel
3 cups 1/2-inch pieces cooked skinless boneless chicken breast
1 cup halved seedless red grapes
1/2 cup thinly sliced green onions
1/3 cup walnuts, toasted, coarsely chopped
4 large curly lettuce leaves
4 Middle Eastern flatbreads or pita pockets
- Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl.
- Add light mayonnaise, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend.
- Stir in chicken, grapes, green onions, and chopped walnuts. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
- Cover flatbreads with a damp cloth and heat in the microwave for 30 seconds, to make them more pliable.
- Lay flatbread flat on a plate, and place one leaf of lettuce on each. Divide chicken salad equally among flatbreads, then fold in half to serve.
- Main Dishes, Sandwiches