Trouble With Toast

Recipe: Curried Chicken Salad | May 22, 2009

Because I am the master of my domain (read: I don’t allow my culinarily-challenged fiance in the kitchen), I not only make dinners and weekend breakfasts, but I also pack our weekday lunches.  Jason is pretty darn agreeable and just thankful that he doesn’t have to think about that aspect of life, so turkey sandwiches are a common occurrence.  But, (wo)man cannot live on turkey sandwiches alone.

This stuffed pita (once again adapted from the Biggest Loser website) is a good alternative to standard brown-bag fare.  The chicken provides lean protein, the veggies add freshness and crunch, and the curry and lime provide the finishing kick.  I will say, this chicken salad needed salt something FIERCE (probably because I went light on it when I actually grilled the chicken), so I will muck around with the seasonings next time and try to strike a better balance.  I also could have tolerated more curry, but the amount stated below should be enough to get most folks started (you can add more if, like me, your taste buds prefer to be assaulted).

Of course, you could serve this on top of greens (if you’re watching your carbs) or on any sort of bread that you prefer.  The point is just to get out of your turkey sandwich rut every once in a while!  As Jason and I have learned recently, it’s much easier to stick to healthy eating habits when the dishes are tasty, varied, and simple to throw together.

More good and good-for-you recipes next week!  Enjoy the holiday weekend…


  • 2-3 tablespoons low-fat mayonnaise (depends how “wet” you like your chicken salad)
  • 1 tablespoon fresh-squeezed lime juice
  • 1 tablespoon red curry paste
  • Chopped grilled chicken breast (I used one HUGE breast, which was probably the equivalent of two regular-sized breasts)
  • 1 chopped cucumber
  • 1/2 chopped red onion
  • Whole-wheat pitas (6 1/2″ diameter), cut in half


Combine mayo, lime juice, and curry past in small bowl.  Whisk together.  Combine chicken and veggies in large bowl.  Pour mayo mixture on top of chicken mixture and stir to combine.  Refrigerate; stir before serving.

Per pita half: 186 Calories, 20g Protein, 16g Carbohydrates, 5g Fat (1 g saturated), 48mg Cholesterol, 2g Fiber, 304mg Sodium

Curry chicken salad


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