Pair 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
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