Curried Chicken Salad Mini-Pitas
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 50 |
| pro | 3 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 6 g |
| fibre | 0 |
| chol | 7 mg |
| sodium | 96 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 2 |
| vit A | 1 |
| vit C | 5 |
| folate | 5 |
- Portion size: 24 pieces
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.
Ingredients
- 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 Dressing:
- 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
Preparation
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.
Source : Canadian Living Magazine: May 2002
