Yield: 8 Servings
|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||Curly leaf lettuce leaves|
|4||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.