Curried Chicken Salad Mini-Pitas

Author: Canadian Living

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.

  • Portion size 24 servings

Ingredients

  • 2 boneless skinless chicken breasts
  • 1/3 cup diced sweet red pepper
  • 1/3 cup diced celery
  • 2 green onions thinly sliced
  • 1 apple
  • 24 mini pitas
  • 1 leaf lettuce
Dressing:
  • 1/3 cup light mayonnaise
  • 3 tablespoons chopped fresh coriander
  • 1 teaspoon lemon juice
  • 1/2 teaspoon minced gingerroot
  • 1/2 teaspoon mild curry paste
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 pinch pepper

Method

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 facts Per piece: about

  • Sodium 96 mg
  • Protein 3 g
  • Calories 50.0
  • Total fat 1 g
  • Cholesterol 7 mg
  • Saturated fat trace
  • Total carbohydrate 6 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Curried Chicken Salad Mini-Pitas