Photo: Maya Visnyei
Sweet and crunchy chicken salad finds a perfect home inside a warm pita. Reduce the amount of curry in this recipe if your little one can't tolerate heat.
2 lb skinless, boneless chicken breasts
1 tsp black peppercorns
1 dried bay leaf
1/2 cup mayonnaise
1/2 cup plain 2% Greek yogurt
1 tbsp medium curry paste
2 tbsp mango chutney
1 Granny Smith apple, cored and chopped
1 tbsp fresh lemon juice
1 cup chopped dried apricots
2 tbsp finely chopped red onion
2 tbsp chopped mint
Put chicken breasts in a pot with enough water to completely cover them (about 5 cups). Add peppercorns and bay leaf. Bring to a boil over high heat, turn down to medium and simmer for 2 min.
Cover pot, remove from heat and let stand for 12 to 15 minutes or until chicken is cooked through.
Remove from liquid, coarsely chop chicken and reserve.
Combine mayonnaise, yogurt, curry paste and chutney in a large bowl and stir to incorporate.
In a bowl toss apples with lemon juice to coat.
Add chicken, apples, dried apricots, onion and mint to curry mixture and toss until coated. Serve with pitas or bowls.
Calories 610, Protein 56g, Carbohydrates 35g, Fat 28g, Fibre 4g, Sodium 475mg.
Originally published in the April 2013 issue. Photo by Maya Visnyei.
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