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Recipe courtesy of Hilah Johnson

Curried Chicken Pita

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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2 cups cooked chicken breast (about 1/2 pound)

1/2 cup diced celery stalks and leaves

1/2 cup frozen peas

1/4 cup dried cranberries

1/4 cup plain fat free yogurt

2 tablespoons coarsely chopped walnuts or almonds

1 tablespoon apple cider vinegar (use unfiltered to get all the probiotic benefits of vinegar) 

1 teaspoon Dijon or brown deli mustard 

1 teaspoon curry powder

1 teaspoon mango chutney or ginger preserves

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon ground cinnamon

Whole grain pocket pita 

Kale or spinach leaves 

Cilantro leaves


  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.