GREEK CHICKEN SALAD WITH WHOLE WHEAT PITA AND YOGURT WITH APRICOTS
We use a quick, easy dressing in this recipe to add flavor, without the calories, to the chicken, pita and salad.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the grill to medium and lightly brush the grate with oil.
- Combine the apricots and orange juice in a small, microwave-safe bowl. Microwave until the apricots are soft, about 3 minutes. Set aside.
- Whisk together the lemon juice, vinegar, oregano, garlic, 1/4 teaspoon salt and some pepper. Slowly drizzle in the olive oil while whisking. Sprinkle the chicken breasts all over with 1/4 teaspoon salt and some pepper, then toss with 2 tablespoons of the dressing. Grill the chicken until nicely marked and it reaches an internal temperature of 165 degrees F, 4 to 5 minutes per side. Let rest for a few minutes, then slice.
- Brush the pitas with some of the remaining dressing and grill lightly on each side. Cut each into six triangles. Combine the lettuce, tomatoes, pepperoncini and cucumbers with the remaining dressing. Divide the chicken, pita and salad evenly among four plates.
- For dessert, divide the yogurt among four small bowls and top with the apricots and juices, serve.
Nutrition Facts : Calories 450 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 85 milligrams, Sodium 590 milligrams, Carbohydrate 44 grams, Fiber 5 grams, Protein 36 grams
CURRIED CHICKEN SALAD ON WHOLE-WHEAT PITAS
This light and spicy chicken salad is dressed in a lemony mix of nonfat yogurt with just a touch of mayonnaise. The flavor is boosted by aromatic curry powder and a kick of jalapeno. Almonds are a source of "good" fat; apple chunks supply fiber.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 479 g, Cholesterol 74 g, Fat 19 g, Fiber 7 g, Protein 30 g, Sodium 664 g
CURRIED CHICKEN SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, raisins, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, curry powder, cilantro, sugar and some salt and pepper. Pour the dressing over the salad ingredients and gently toss to combine. Taste and adjust the seasoning. Allow to chill for several hours (or even overnight).
- Before serving, garnish with more raisins and slivered almonds. Serve on a bed of lettuce or in a sandwich.
- Preheat the oven to 400 degrees F.
- Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.
CHICKEN SALAD IN A WHOLE WHEAT PITA POCKET
This is not your typical Chicken Salad. I am not partial to onions and celery so I made up my own version using Spinach and Broccoli and it turned out delicious enough that I am posting it here for you to try. This recipe is basically a base that can be eaten with or without additions so if you enjoy onions and celery add them in or you could try, tomatoes, olives, avocado, walnuts, Raspberries, Zucchini, Summer Squash or more.
Provided by Silver.lily
Categories Chicken
Time 20m
Yield 8 1/2 pockets of salad, 8 serving(s)
Number Of Ingredients 8
Steps:
- Dice the chicken and brown it in the Worcestershire sauce in a non-stick skillet with no oil.
- When the chicken is mostly browned add the chopped broccoli and spinach.
- Cover and let it stay on the heat long enough for the chicken to finish cooking and the spinach and broccoli to soften then remove from heat leaving covered.
- In a separate bowl mix the mustard, cheese and Miracle Whip. (Mayonnaise works too).
- Once the chicken has cooled add the chicken to the bowl and mix well.
- Place some of the mixture into half a Whole Wheat Pita Pocket and Enjoy.
- * This tastes delicious both warm and cold so leftovers are great.
- * Some possible additions: tomato, olives, celery, onion, avocado, zucchini, summer squash, walnuts, raspberries. - if you add zucchini and/or squash you will probably want to steam it separately and then add to the mixture.
Nutrition Facts : Calories 183.3, Fat 6.6, SaturatedFat 2.6, Cholesterol 30.6, Sodium 285.5, Carbohydrate 19.1, Fiber 2.8, Sugar 0.8, Protein 12.9
CURRIED CHICKEN PITAS
These pitas are a nice change of pace that pack a satisfying punch. Chicken, pecans and touches of honey and curry make this festive favorite just as tasty when wrapped in tortillas or served over crisp greens. -Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine mayonnaise, honey and curry powder. Stir in the chicken, grapes, pecans and onions. Line pita halves with lettuce; spoon 1/2 cup chicken mixture into each.
Nutrition Facts : Calories 655 calories, Fat 39g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 537mg sodium, Carbohydrate 49g carbohydrate (13g sugars, Fiber 4g fiber), Protein 28g protein.
GRILLED CURRIED CHICKEN SALAD AND PITA
Steps:
- Preheat grill or broiler. Remove excess fat from chicken and pound breast halves between sheets of waxed paper to 1/2-inch thickness. Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool. Cut into 1/2-inch cubes and place in a medium bowl. Add mayonnaise, yogurt, apple, grapes, red onion, apple juice, parsley, curry powder, salt, and pepper. Mix. Heat pita in warm oven and serve with chicken salad, lettuce and tomato slices.
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