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Curried Chicken Salad on Whole-Wheat Pitas


This light and spicy chicken salad is dressed in a lemony mix of nonfat yogurt with just a touch of mayonnaise. The flavor is boosted by aromatic curry powder and a kick of jalapeno. Almonds are a source of "good" fat; apple chunks supply fiber.

  • Yield: Makes 4

Photography: Yunhee Kim

Source: Martha Stewart Living, May 2006


  • 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


  1. 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.

  2. 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.

  3. Toast pitas. Top each with a lettuce leaf. Spoon 1 cup chicken salad over lettuce, and garnish with a cilantro sprig.

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