Curried chicken pitas

Yield: 8 Servings

Measure Ingredient
1 pounds Skinned boned chicken breast
1 cup Shelled green peas
1 cup Seedless red grapes, halved
½ cup Plain low-fat yogurt
½ cup Low-fat sour cream
1 teaspoon Curry powder
2 teaspoons Lemon juice
8 \N Curly leaf lettuce leaves
4 \N Pita bread rounds, (6-inch) cut in half

Bring 4 cups water to a boil in a large saucepan; add chicken. Reduce heat, and simmer, uncovered, 13 minutes. Add peas; cover and simmer an additional 7 minutes or until the peas are crisp-tender.

Drain and coarsely chop chicken.

Combine chicken, peas, and grapes in a bowl.

Combine yogurt, sour cream, curry powder, and lemon juice; stir well.

Pour over chicken mixture; toss gently. Cover and chill, if desired.

Spoon ½ cup chicken salad into each lettuce-lined pita half. Yield: 8 servings.

Per serving: 176 Calories; 2g Fat (8% calories from fat); 15g Protein; 24g Carbohydrate; 28mg Cholesterol; 206mg Sodium Recipe by: Cooking Light, April 1995, page 116 Posted to MC-Recipe Digest V1 #411 by igor@... on Jan 28, 1997.

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