Food


currychickensaladpita

The kids are back at school and not a moment too soon. Mine were so bored of each other’s company it was getting ugly (far too many days indoors just one more thing to blame on the polar vortex!). And I’m back on the lunch-making chain gang. My kids are not fans of sandwiches made of sliced bread so I’m always looking for new ways to whip up wraps or stuff pitas. We’re all loving this slightly-spicy twist on a chicken sandwich. The sweetness of the grapes is a nice contrast against the curry. If these weren’t going to school (and why not make yourself one at the same time?) I’d add some chopped pecans.

Ingredients (makes 2 to 4 pita sandwiches)

2 cups diced cooked chicken
2 Tbsp mayonaisse
2 Tbsp Greek yogurt
1 tsp Dijon mustard
1 tsp curry powder
2 celery stalks, finely diced
1 scallion, finely sliced
1/2 cup seedless grapes, quartered
salt and pepper to taste
whole wheat pita pockets, sliced in half

Directions

You can use leftover chicken, rotisserie chicken or poach chicken thighs or breasts. If you’re poaching, just place the meat in about an inch of simmering water that’s been seasoned with salt and pepper (toss in a few pieces of chopped celery, onion and carrot if they’re handy, it will add flavour). Put a lid on it and simmer for about 10 minutes. Cut into the meat to check that it’s cook through. Cut the chicken into a small dice.

 

 

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