Curried Chicken Salad Mini-Pitas 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
  • Credits : Canadian Living Magazine: May 2002




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


  • Iron 2.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 1.0
  • Vitamin C 5.0
Share X

Curried Chicken Salad Mini-Pitas