Chop or shred the chicken and put in a large bowl. Mix with the celery, peas, cranberries, yogurt, walnuts, vinegar, mustard, curry powder, mango chutney, salt, pepper and cinnamon.
Line the bottom of a pita half with kale or spinach and cilantro. Fill with the chicken salad. Pack into a container or wrap in plastic. Refrigerate until ready to eat.
Chicken salad is also great on top of a green salad or with crackers. Leftover chicken salad keeps up to 5 days refrigerated.
Recipe courtesy of Hilah Johnson, Lunch Lady