Ingredients

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 Tip: : If you don’t have cooked chicken, poach about 12 ounces chicken breast for this recipe. Place boneless, skinless chicken breast 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.

Description

Curried Chicken Pitas, Recipe

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