Curried Chicken Salad Pita
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Recipe courtesy of Hilah Johnson

Curried Chicken Pita

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.
  2. 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.

Cook’s Note

Chicken salad is also great on top of a green salad or with crackers. Leftover chicken salad keeps up to 5 days refrigerated.

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