Curried Chicken Pitas Recipes

Steps:

• Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

Steps:

• Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
• Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
• Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.

Steps:

• Whisk mayonnaise, yogurt, and curry powder in medium bowl. Mix in chicken and green onions. Season chicken salad to taste with salt and pepper. Divide chicken salad and lettuce among each pita half. Place 2 pita halves on each of 4 plates and serve.

Steps:

• In a small bowl, combine mayonaisse, honey and curry powder.
• Stir in the chicken, grapes, pecans and green onions.
• Line pitas with lettuce leaves and fill with chicken mixture.

Steps:

• Fill a medium (4-quart) stockpot halfway with water; add 1 lemon half, garlic, cilantro sprigs, and jalapeno. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Add chicken. Simmer, partially covered, until chicken is cooked through, about 16 minutes. Using a slotted spoon, transfer chicken to a plate; discard liquid. Tent chicken with foil, and let stand until cool enough to handle. Cut chicken into 1/2-inch pieces.
• Stir yogurt, mayonnaise, 2 teaspoons lemon juice from remaining lemon half, the curry powder, scallions, almonds, chopped cilantro, apple, and salt; season with pepper. Stir in chicken.
• Toast pitas. Top each with a lettuce leaf. Spoon 1 cup chicken salad over lettuce, and garnish with a cilantro sprig.