This week I am attempting to use whatever I have on hand from the freezer and pantry. I had some frozen chicken breasts that I baked and used to make these tasty sandwiches for dinner on Tuesday. Hubby teaches a college class on Tuesdays during the Fall and Spring, so I try to have something quick, light and easy ready for him after work and before he heads out. It’s too late to eat by the time he gets home. I like this served as a salad on spring greens as well. It’s also great left over.
Chicken Curry Pitas
(repost of recipe)
4 servings (serving size: 2 pita halves)
- 3 cups chopped roasted skinless, boneless chicken breast (about 12 ounces)
- 1/3 cup chopped celery
- 1/4 cup low-fat mayonnaise
- 2 tablespoons raisins (I use dried cranberries instead.)
- 1 tablespoon chopped green onions
- 2 tablespoons hot mango chutney
- 1 teaspoon curry powder
- 2 teaspoons fresh lemon juice
- 4 (6-inch) pitas, cut in half (You can also use pita pockets if you prefer.)
- 8 red leaf lettuce leaves
- 1/4 cup toasted slivered almonds, optional
Combine the first 8 ingredients in a medium bowl (and almonds if using). Line each pita half with a lettuce leaf. Spoon 1/2 cup chicken mixture into each pita half. (I just used the whole pita for this dinner because mine were pretty thin.)
These are great for lunch if you wrap them well with plastic wrap so that the pita does not dry out.
This is a Cooking Light 2004 recipe that we really enjoy. Even though Hubby isn’t crazy about curry, he likes this a bunch. It’s a great way to use up leftover baked or roasted chicken.
I served it with a spring green mix with fresh fruit and goat cheese with a balsamic vinaigrette dressing.
This is part of my Menu on Monday plan that is posted in the sidebar. I hope you will give it a try.
You are invited back next week to join in Crock Pot Wednesday. Thanks so much to all who joined in the event this week and to those who have chosen to follow me here, on Twitter and on Facebook! I really appreciate all of you.