6 tablespoon nonfat plain yogurt

1/4 cup low-fat mayonnaise

1 tablespoon curry powder

2 cup cooked, cubed chicken breast (see Tip)

1 ripe but firm pear, diced

1 stalk celery, finely diced

1/2 cup dried cranberry

1/4 cup sliced or slivered almonds, toasted (see Tip)

4 4- to 5-inch whole-wheat pita breads, cut in half

2 cup sprouts


1. Combine yogurt, mayonnaise and curry powder in a large bowl. Add chicken, pear, celery, cranberries and almonds; toss to combine.

2. Fill each pita half with 1/2 cup chicken salad and 1/4 cup sprouts.

Tip: If you don’t have cooked chicken, poach about 12 ounces chicken breast for this recipe. Place boneless, skinless chicken breast in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.

To toast sliced or slivered almonds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

To Make Ahead: Cover and refrigerate the salad (Step 1) for up to 2 days.

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