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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (4)

81 Ratings
  • 5 star values: 13
  • 4 star values: 30
  • 3 star values: 25
  • 2 star values: 13
  • 1 star values: 0
Rating: Unrated
This looks delicious. Would really appreciate it if you put nutrition info on recipes, especially if they are "lighter."
Rating: Unrated
I love this recipe!! After reading the other reviews, I let my chicken cool in the poaching liquid toads a bit more flavor--it worked great and definitely infused the chicken with more zing. This will be my new go to chicken salad recipe.
Rating: Unrated
I agree that I don't think much flavor was added by poaching the chicken with the other ingredients. Great chx salad, though!
Rating: Unrated
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