curried chicken salad pitasPair this sweet and savory salad with grainy crackers and raw veggies if you prefer.

Makes 4 servings


  • 1 to 11/4-pound package boneless, skinless chicken breast halves
  • ¼ cup slivered almonds
  • ½ cup nonfat Greek yogurt
  • 3 tablespoons reduced-fat mayonnaise
  • 1 teaspoon curry powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 cup green or red seedless grapes, halved
  • 2 cups mixed greens
  • 4 (4-inch) whole wheat pita rounds


Bring 4 cups water to a boil in a medium saucepan. Add chicken; reduce heat to medium and simmer 20 minutes or until done. Remove chicken from pan; cool slightly. Cut into bite-size pieces. Set aside.

Cook almonds in a dry skillet over medium-high heat 5 minutes, or until lightly browned, stirring often.

Stir together yogurt and next 4 ingredients. Add reserved chicken and grapes, stirring gently to coat. Place ¼ each of mixed greens and chicken salad into pita rounds.


1 1/2 Carbohydrate

3 1/2 Very Lean Meat

1 Fat


Calories: 304; Calories from Fat: 76; Total Fat: 8.5 g; Saturated Fat: 1.6 g; Cholesterol: 63 mg; Sodium: 442 mg; Total Carbohydrate: 28 g; Dietary Fiber: 4 g; Sugars: 9 g; Protein: 31 g