Curried chicken salad with grapes, smashed cucumber, and pita

Soy Free

4 Servings, 430 Calories/Serving

25 – 35 Minutes

The entire family will come running for this curried chicken salad sweetened with grapes, served on pita breads with smashed cucumber and bell pepper.

Ingredients

  • Four ¼-pound chicken cutlets
  • 1 cucumber
  • 1 red bell pepper
  • Peeled fresh garlic
  • 1 tablespoon curry powder
  • 1 lemon
  • 5 ounces red grapes
  • 3 scallions
  • ½ cup Greek yogurt
  • ¼ cup roasted cashews
  • Fresh basil
  • 4 whole wheat pita breads
  • ¼ pound baby spinach

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.


Instructions

1

Poach the chicken

Bring a medium sauce pot of lightly salted water to a boil. Carefully lower the chicken into the boiling water and cook until opaque and cooked through, 3 to 5 minutes. Transfer to a plate to cool, then using a fork, shred the chicken.
While the chicken cooks and cools, prepare the smashed cucumber–bell pepper salad.

2

Make the smashed cucumber–bell pepper salad

  • Trim the ends from the cucumber; 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 bell pepper.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
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.

3

Toast the curry powder

In a dry small frying pan over medium heat, toast the curry powder, stirring often, until fragrant, about 1 minute. Transfer to a medium bowl.

4

Make the curried chicken salad

  • Juice half the lemon.
  • Cut half the lemon into wedges for garnish.
  • Remove any stems from the grapes; cut the grapes in half.
  • Trim the root ends from the scallions; thinly slice the scallions. Measure out 2 tablespoons for the chicken; set aside the rest for garnish.
To the bowl with the curry powder, add the yogurt, 1 tablespoon lemon juice, and 1 tablespoon oil and stir to combine. Season to taste with salt and pepper. Add the shredded chicken, grapes, and the 2 tablespoons scallions and stir to coat; season to taste with salt and pepper.

5

Prep the garnishes; warm the pita breads

  • Coarsely chop the cashews.
  • Strip the basil leaves from the stems; coarsely tear the leaves.
On the stovetop directly over a flame, or in a dry medium frying or grill pan over medium heat, warm the pita breads until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster.

6

Serve

Transfer the pita breads to individual plates and top with the spinach, curried chicken salad, and smashed cucumber–bell pepper salad. Set out the cashews, basil, and remaining scallions and invite everyone to top their own pitas. Serve the lemon wedges on the side.

Kids can!
  • Smash the cucumber and bell pepper.
  • Juice half the lemon.
  • Remove any stems from the grapes.
  • Stir together the curried chicken salad.
  • Strip and tear the basil leaves.

Nutrition per serving: Protein: 40g (80% DV), Fiber: 8g (32% DV), Total Fat: 11g (17% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 2g, Saturated Fat: 1.5g (8% DV), Cholesterol: 70mg (23% DV), Sodium: 470mg (20% DV), Carbohydrates: 45g (15% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: tree nuts, milk, wheat

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