Chicken Curry Pita

This recipe was inspired by my friend Kim Grimmer when we were out fishing in the cold rain with our husbands and I brought a lame lunch with me and she shared her chicken salad pitas with me. Oh it was sooo good. This isn't her exact recipe but was inspired by her.

 

6 oz    canned chicken breast (drained)
1/4 C  light mayonnaise
1 t      curry powder
12      green grapes (halved)
1 C     alfalfa sprouts (divided into fourths)
2        Pitas (halved to form pockets)

Mix chicken, mayonnaise, curry powder together.  Add grapes and lightly mix.  Divide chicken salad into fourths.  Stuff each pita half with mixture and add alfalfa sprouts into remaining pocket space.  Serves 4.

177 calories per serving.

 

Vietnamese Chicken Salad. Gio Ga.

1 large chicken breast, cooked and shredded
1 lb bag of fresh cole slaw
1/2 bunch of cilantro chopped
8-10 basil or mint leaves, julienne... optional.
1/2 red onion, thinly sliced and soaked in cold water.

fresh lime juice.

Dressing:
1/2 C Vinegar
2 T Oil
1/4 C sugar
1/2 t salt
1/4 t pepper

Make dressing first. Mix all ingredient in a large jar. Shake well. Drain onions. Place sliced onions in jar with vinegrette. Shake again. Let onion marinade for at least 5 minutes.

Combine first four ingredients in a large bowl. Add marinated onions. Add vinegrette. Toss well. Squeeze 1-2 lime wedges over salad. Serves 4.