Recipe courtesy of Hilah Johnson
Print
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 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

Directions

Watch how to make this recipe.

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.

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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