Curried Chicken Salad on Whole-Wheat Pitas
- Comments()
Martha Stewart Living
- Yield Makes 4
Add to Shopping List
Ingredients
- 1 lemon, halved
- 2 garlic cloves, crushed
- 6 sprigs fresh cilantro, plus more for garnish, plus 1 tablespoon coarsely chopped fresh cilantro leaves
- 1 jalapeno, quartered
- 2 boneless, skinless chicken breast halves (about 1 pound total)
- 6 tablespoons plain nonfat Greek yogurt
- 1 tablespoon mayonnaise
- 2 teaspoons curry powder
- 2 tablespoons thinly sliced scallions
- 1 tablespoon sliced almonds, lightly toasted
- 1 small Granny Smith apple, cored and cut into 1/2-inch chunks
- 3/4 teaspoon coarse salt
- Freshly ground pepper
- 4 whole-wheat pitas (2 1/2 ounces each)
- 4 large Boston lettuce leaves
Directions
-
Fill a medium (4-quart) stockpot halfway with water; add 1 lemon half, garlic, cilantro sprigs, and jalapeno. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Add chicken. Simmer, partially covered, until chicken is cooked through, about 16 minutes. Using a slotted spoon, transfer chicken to a plate; discard liquid. Tent chicken with foil, and let stand until cool enough to handle. Cut chicken into 1/2-inch pieces.
-
Stir yogurt, mayonnaise, 2 teaspoons lemon juice from remaining lemon half, the curry powder, scallions, almonds, chopped cilantro, apple, and salt; season with pepper. Stir in chicken.
-
Toast pitas. Top each with a lettuce leaf. Spoon 1 cup chicken salad over lettuce, and garnish with a cilantro sprig.
I agree that I don't think much flavor was added by poaching the chicken with the other ingredients. Great chx salad, though!
very good. did not think there was much flavor added by boiling in jalepeno/cilantro/lemon water. would bypass that step in the future and save on extra ingredients. other than that, the flavor was fantastic! will definitely make it again