Curried Chicken Salad Pitas
A fast family weeknight meal that's dinner one day, lunch the next!
Advertisement
This week Chef Paul Lillakas is all about Madras Curry! Fast and easy, the meal is perfect for a quick weeknight dinner, and lasts perfectly for lunch leftovers the next day.
Ingredients
3/4
cup mayonnaise
2
tsp madras curry powder
6
green onions, sliced
1
clove garlic, minced
12
grilled boneless skinless chicken thighs, chopped (see tip)
6
pita pockets, opened
thinly sliced cucumber
shaved radicchio
kale sprouts
Instructions
Tip: To grill chicken thighs, toss with 2 tbsp olive oil, one tsp sea salt and 1/2 tsp black pepper. Grill until charred. Meat thermometer inserted into thickest part of chicken should read at least 76C (168F). For a faster dinner solution, use rotisserie chicken!
- In bowl, stir together mayonnaise, curry powder, green onions and garlic.
- Add chicken - tossing to coat
- Stuff cucumber and radicchio into pitas, along with the chicken salad
- top with kale sprouts and remaining bread slices
- Serve warm, or refrigerate in an air-tight container for later serving