Curried chicken pitas
8 Servings
Ingredients
Quantity | 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 | Curly leaf lettuce leaves | |
4 | Pita bread rounds, (6-inch) cut in half |
Directions
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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