Curried chicken and grape salad with smashed cucumber and toasted pita

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Curried chicken and grape salad with smashed cucumber and toasted pita

Curried chicken and grape salad with smashed cucumber and toasted pita

Soy-Free, Mediterranean, Diabetes-Friendly, Protein Plus

2 Servings, 690 Calories/Serving

25–40 Minutes

Your entire family will come running for this curried chicken salad sweetened with grapes and piled on crispy pita breads, with a side of smashed cucumber and bell pepper.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic cucumber
  • 1 organic red or other bell pepper
  • 1 or 2 cloves organic peeled fresh garlic
  • ¼ pound organic red or other grapes
  • 3 organic scallions
  • Sunbasket cilantro-lime aioli (mayo - Greek yogurt - lime juice - cilantro - kosher salt - sugar - lime zest - onion powder - granulated garlic)
  • 10 ounces pulled cooked chicken breast
  • 1 teaspoon curry powder
  • 3 tablespoons dry-roasted cashews
  • 2 whole wheat pita breads
Chef's Tip

Raw garlic can taste harsh to even the most sophisticated palates. Letting it stand with the smashed cucumber, bell pepper, and a good pinch of salt mellows the flavor.

Nutrition per serving

Calories 690, Total Fat 28g (36% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 690mg (30% DV), Total Carb. 58g (21% DV), Fiber 7g (25% DV), Total Sugars 17g (Incl. 1g Added Sugars, 2% DV), Protein 54g
Contains: Milk, Eggs, Tree Nuts (cashew), Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Smash the cucumber and bell pepper

  • Cut the cucumber lengthwise into quarters, then crosswise into ¼-inch pieces.
  • Remove the stem, ribs, and seeds from the bell pepper. Coarsely chop the pepper.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].

In a resealable plastic bag, combine the cucumber, bell pepper, and garlic and season with salt and pepper. Using a wooden spoon, lightly smash the vegetables. Let stand while you prepare the rest of the meal. 

2

Make the curried chicken and grape salad

  • Remove any stems from the grapes; cut the grapes in half.  
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the light and dark green parts separate. Set aside the dark green parts for garnish.

In a large bowl, stir together the cilantro-lime aioli, chicken, grapes, light parts of the scallions, and half the curry powder; season to taste with salt, pepper, and more curry powder as desired.

3

Prep the cashews; warm the pita breads

  • Using the bottom of a bowl or cup, lightly crush the cashews for garnish. 

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. 

Serve

Transfer the pita breads to individual plates and top with the curried chicken and grape salad. Garnish with the cashews and dark green parts of the scallions. Serve the smashed cucumber and bell pepper on the side.  

Kids Can!
  • Press the garlic (if you have a press); measure the garlic. 
  • Smash the cucumber and bell pepper.
  • Remove any stems from the grapes.
  • Separate the light and dark green parts of the scallions. 
  • Assemble the chicken salad.