Curried Chicken Salad Pita
This is a fast, easy, and filling salad
that uses up leftover rotisserie chicken, and can be eaten on a bed of lettuce
or stuffed into pita pockets. The cool
grapes make it a perfect light meal for late summer, with the curry powder
adding a unique and warm flavor. I
really eyeball this salad as I’m making it, so follow the directions loosely –
if you want more grapes, add them! Less
dressing, more nuts, etc etc. Enjoy!
¼ cup Low-Fat Mayo (regular is fine
1 tsp Curry Powder
2 tsp Water
1 cup Chopped Cooked Chicken
¾ cup Chopped Braeburn Apple (or any
other tart-ish apple)
1/3 cup Celery, diced small
1 cup Red Grapes, halved
¼ cup Slivered Almonds, toasted
Salt, to taste
Green Leaf Lettuce
Whole Wheat Pita Pockets
Whisk together the first three ingredients to
make the dressing.
Toss together remaining ingredients, then
stir in the dressing. If not serving
right away, wait to add the almonds so they don’t get soggy.
To serve, line a pita pocket half with a
large leaf of lettuce, and stuff with a half cup or so of chicken salad. Eat and enjoy!