Tested till perfect Curried Chicken Salad Mini-Pitas

Curried Chicken Salad Mini-Pitas

Curry and petite pitas give a new twist to a shower staple: party sandwiches. You can vary the fillings, stuffing the pitas with ever-popular salmon, tuna or egg salad.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2002

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24 pieces


  • 2 2cooked boneless skinless chicken breastboneless skinless chicken breasts
  • 1/3 cup 1/3cupdiced sweet red peppersweet red peppers
  • 1/3 cup 1/3cupdiced celery
  • 2 2green oniongreen onions, thinly sliced
  • 1 1appleapples
  • 24 24mini pitamini pitas
  • 1 1leaf lettuce


  • 1/3 cup 1/3cuplight mayonnaise
  • 3 tbsp 3tbspchopped fresh coriander
  • 1 tsp 1tsplemon juice
  • 1/2 tsp 1/2tspminced gingerroot
  • 1/2 tsp 1/2tspmild curry paste
  • 1/4 tsp 1/4tspground cumin
  • 1/4 tsp 1/4tspsalt
  • 1 pinch 1pinchpepper
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In large bowl and using fingers, shred chicken finely to make 2 cups (500 mL); add red pepper, celery and onions.

Dressing: In small bowl, stir together mayonnaise, coriander, lemon juice, ginger, curry paste, cumin, salt and pepper; add to chicken mixture and stir to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Halve and core apple; cut each half into 12 slices. Cut top third off each pita; open and place inverted piece in bottom. Line with lettuce; spoon in chicken salad and top with apple slice.

Nutritional Information Per piece: about

cal 50 pro 3g total fat 1g sat. fat 0
carb 6g fibre 0 chol 7mg sodium 96mg

% RDI:

calcium 1 iron 2 vit A 1 vit C 5
folate 5
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