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Cranberries and pear are sweet counterpoints in this tangy curried chicken salad. Toasted sliced almonds add a nutty crunch.
- 6 tablespoons nonfat plain yogurt
- 1/4 cup low-fat mayonnaise
- 1 tablespoon curry powder
- 2 cups cooked, cubed chicken breast (see Tip)
- 1 ripe but firm pear, diced
- 1 stalk celery, finely diced
- 1/2 cup dried cranberries
- 1/4 cup sliced or slivered almonds, toasted (see Tip)
- 4 4- to 5-inch whole-wheat pita breads, cut in half
- 2 cups sprouts
Combine the yogurt, mayonnaise and curry powder in a large bowl. Add the chicken, pear, celery, cranberries and almonds; toss to combine.
Fill each pita half with 1/2 cup chicken salad and 1/4 cup sprouts.
Tip: <br>If you don&#8217;t have cooked chicken, poach about 12 ounces chicken breast for this recipe. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. To toast sliced or slivered almonds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.<br><br>Make Ahead: Cover and refrigerate the salad (Step 1) for up to 2 days.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
323 calories; 7g total fat; 1g total saturated fat; 58mg cholesterol; 352mg sodium; 41g carbohydrates; 6g fiber; 27g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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