- 25 mins
5/5
(1 Votes)
Ingredients
- Olive oil for grill
- 4 8 oz skinless, boneless chicken cutlets
- 1 T olive oil + more for brushing
- 2 t curry powder or curry paste
- Salt & pepper
- 6 whole wheat pita brads, top thirds trimmed off
- 3/4 C plain yogurt
- 1 T honey
- 1 large carrot, shredded
- 2 T finely chopped cilantro
- 1 scallion, thinly sliced
- 2 T dried currants
- 3 T roasted & salted sunflower seeds
- 6 C lightly packed mesclun
- 1 C alfalfa sprouts
Preparation
Step 1
Light grill. Lightly oil grate. rub chicken cutlets with 1 T olive oil & curry powder. Season with salt & pepper. Grill over med-hot fire, turning occasionally, til cooked thru, @ 8 min. Transfer to work surface & let stand for 5 min.
Lightly brush pita breads with olive oil & grill, turning, just til heated thru but not crisp, @ 1 min.
In large bowl, combine yogurt with honey, carrot, cilantro, scallion, currents & 1/2 T sunflower seeds. Cut chicken into 3/4" pieces & add to bowl. Season with salt & pepper; toss.
Fill each pita with 1 C mesclun & 1 C chicken salad. Tuck alfalfa sprouts in the side, sprinkle with remaining 2 1/2 T sunflower seeds & serve.
289 Cal. Chicken salad can be refrigerated up to 4 hrs.