This tasty salad is great for lunch boxes, because it’s easy to make ahead and pack to go. Keep it in mind when you’re making chicken for dinner, and plan for leftovers. Or, drizzle 2 boneless, skinless chicken breasts with olive oil and lemon juice and bake in a 375-degree oven for about 30 minutes.
Curried Chicken-Apple Pitas
Chicken salad is often loaded with mayonnaise, but not this version, which uses low-fat yogurt and wholesome flavorings, like lime juice, honey and curry powder.
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 cooked skinless chicken breast, cubed or shredded
1 tart apple (such as Granny Smith), cored but not peeled, cut into small cubes
1/4 cup minced red onion
2 whole-wheat pita breads, halved crosswise
4 butter lettuce leaves
Preheat oven to 350 degrees F. Spread almonds on a baking sheet and toast in oven until lightly browned and fragrant, about 10 minutes. Immediately pour onto a plate to cool, then cop coarsely and set aside.
In a large bowl, whisk together yogurt, lime juice, honey, curry powder and salt. Add chicken, apple, onion and almonds and stir to mix and coat well.
Using your fingers, gently open pita bread halves and tuck a lettuce leaf into each. Spoon chicken mixture into pockets, dividing evenly. Serve right away, or wrap well and pack to go. Serves 2.