Curried Chicken Salad Pita with Grapes

September 2, 2013 Ceri

Are you ready? I’m so ready. We just got back from one last trip up north that included lots of hikes, beach days and s’mores. I’m sort of excited to put away my flip flops, put on some pants without an elasticized waist and go to bed with hair that doesn’t smell of bonfire. Esme is really ready. Last week she told me she hopes first grade includes homework. I told her I’d be sure to remind her of that in six months. My only school-related stress right now is that after a good, year-long run of my child asking for quiche in her lunch every day, the love affair is over. So now I’ll be joining the rest of you in the constant quest for lunches that will get consumed at school (rather than coming home a ratty, soggy mess). In anticipation of this day, I’d been thinking of some different things that would tuck into pita bread (Esme’s not a big fan of traditional sandwich bread). And, voila, this yummy curried chicken pita with grapes was a big winner. Okay, it was tested at summer camp where standards are lower, but I’m hopeful, people. I’m hopeful.

photo by Maya Visnyei

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
lettuce, washed and torn

Method

You can use leftover chicken, rotisserie chicken or poach your own thighs or breasts. That's what I did here. You just place your meat in about an inch or so of simmering water that's been seasoned with salt and maybe toss in a few pieces of chopped celery, carrot and onion to add a bit of flavour. Put a lid on it and let it simmer away for about 10 minutes. Cut into it to check that the meat is cooked through. Cut the chicken into fairly small dice.

In a bowl, toss together the diced chicken, celery and grapes.

In a small bowl, stir together the mayo, yogurt, curry powder and dijon then blend it together with the chicken mixture.

Add the salt and pepper and give it a taste.

Cut your pitas in half and tuck in a few pieces of lettuce.

Now spoon in your chicken salad. Wrap up each half of pita with cling film before packing into a lunch box.

Sweet Potato Chronicles