Curried Chicken-Apple Pitas
This delightful chicken salad sandwich with a twist is a delicious and satisfying meal option. The combination of tender chicken, crisp apple, and crunchy almonds tossed in a flavorful yogurt dressing with a hint of curry is both refreshing and satisfying. Served in a whole-wheat pita pocket with a leaf of butter lettuce, it's a perfect balance of textures and flavors that makes for a wholesome and portable meal. Enjoy this nutritious and easy-to-make recipe for a light lunch or effortless on-the-go option.
— Constant Cookbook
Ingredients
- 1/4 cup almonds
- 6 Tbs. plain low-fat yogurt
- 2 Tbs. fresh lime juice
- 1 1/2 tsp. honey
- 1 tsp. curry powder
- 1/2 tsp. sea salt
- 1 1/2 cups cubed or shredded cooked skinless chicken breast
- 1 tart apple, such as Granny Smith, cored but not peeled and cut into small cubes
- 1/4 cup minced red onion
- 2 whole-wheat pita breads, halved crosswise
- 4 butter lettuce leaves
Instructions
- Preheat an oven to 350°F.
- Spread the almonds on a baking sheet and toast in the oven until lightly browned and fragrant, about 10 minutes. Immediately pour the almonds onto a plate to cool, then chop coarsely; set aside. 

- 
In a large bowl, whisk together the yogurt, lime juice, honey, curry powder and salt. Add the chicken, apple, onion and almonds and stir to mix and coat well.
- 
Using your fingers, gently open the pita bread halves and tuck a lettuce leaf into each. Spoon the chicken mixture into the pockets, dividing evenly. Serve immediately, or wrap well and pack to go. Serves 2.
- Adapted from Williams-Sonoma <i>Healthy in a Hurry</i>, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).
Yield
Serves 2.
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