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Recipe For Chicken, Walnut, and Red Grape Salad With Curry Dressing on Flatbread

'Wich of the Week: Curry Chicken Salad on Flatbread

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.

Chicken, Walnut, and Red Grape Salad With Curry Dressing on Flatbread

Chicken, Walnut, and Red Grape Salad With Curry Dressing on Flatbread

Recipe For Chicken, Walnut, and Red Grape Salad With Curry Dressing on Flatbread 2009-08-05 12:39:00

Ingredients

  1. 2 teaspoons curry powder (preferably Madras-style)
  2. 1/4 cup light mayonnaise
  3. 1/4 cup plain nonfat yogurt
  4. 2 teaspoons mango chutney
  5. 1 teaspoon minced peeled fresh ginger
  6. 1/2 teaspoon grated orange peel
  7. 3 cups 1/2-inch pieces cooked skinless boneless chicken breast
  8. 1 cup halved seedless red grapes
  9. 1/2 cup thinly sliced green onions
  10. 1/3 cup walnuts, toasted, coarsely chopped
  11. 4 large curly lettuce leaves
  12. 4 Middle Eastern flatbreads or pita pockets

Directions

  1. Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl.
  2. Add light mayonnaise, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend.
  3. 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.)
  4. Cover flatbreads with a damp cloth and heat in the microwave for 30 seconds, to make them more pliable.
  5. 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.

Serves 4.

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pink-pirate pink-pirate 7 years
Thanks brownsugama - I've always wondered about using a thick yogurt but have never seen a recipe for it. I always see low-fat or vegan mayo offered as an alternative. I just don't like the taste of mayo, and the fact that it's emulsified eggs makes me cringe.
brownsugamama brownsugamama 7 years
pink pirate I use Greek yogurt a lot instead of mayo in my chicken salads all the time...i just strain it overnight so its nice and thick. i love it!
pink-pirate pink-pirate 7 years
Can I use all yogurt instead of adding mayo? Or creme fraiche? I really can't stand the stuff and it keeps me from eating 99% of all chicken salads.
wolfjinx25 wolfjinx25 7 years
I concur!
miamixo miamixo 7 years
That looks delicious!
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