Curried Chicken Pitas
● By Wendy Sipple
Photo by Dante Fontana.
This Red Pit recipe from the Silva kitchen is easy to make and well balanced. This recipe goes in the fridge to be pulled out at any time for a convenient and nutritious meal!
• 2 cups cooked chicken, cubed
• 1 cup green grapes, halved
• 1/2 cup chopped pecans
• 8 lettuce leaves
• 4 pita breads, halved and warmed
• 1/2 cup mayonnaise
• 1 tbsp. honey
• 1 tsp. curry powder
In a bowl, combine mayonnaise, honey and curry powder. Stir in chicken, grapes and pecans. Line pita halves with lettuce; spoon one-half cup of chicken mixture into each. Yields four servings.
Once ready, the chicken mixture can be regrigerated for up to a few days, making snacktime and mealtime quick and healthy! We hope you enjoy it as much our family does.
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