Filed Under: Chicken, Fresh, grape, letuce, pita, School Lunch, snack, tasty, tiffi

Curried Chicken and Grape Pockets

This juicy, crunchy and flavourful Curried Chicken and Grape Pockets are definitely going to be your new snack of choice.

June 13th, 2017

From The School Year Survival Cookbook, by Laura Keogh and Ceri Marsh

This pita sandwich is a bit of a show-off, but you can hardly blame it when it’s so juicy, crunchy, sweet and ever-so-slightly spicy. It makes a terrific midterm replacement when the classics are losing their luster. (We still love you, PB&J and ham and cheese!)
  • 2 cups (500 ml) diced cooked chicken
  • 2 stalks celery, finely diced
  • 1 green onion, thinly sliced
  • 1/2 cup (125 ml) seedless grapes, quartered
  • 2 Tbsp (30 ml) mayonnaise
  • 2 Tbsp (30 ml) plain Greek-style yogurt
  • 1 tsp (5 ml) curry powder
  • 1 tsp (5 ml) Dijon mustard
  • pinch of salt and pepper
  • torn lettuce
  • 2 whole wheat pita pockets, sliced in half
  1. In a medium bowl, toss together the chicken, celery, green onion and grapes. In a small bowl, stir together the mayo, yogurt, curry powder and mustard. Stir this into the chicken mixture. Taste to check seasoning before adding salt and pepper

  2. Tuck a few pieces of lettuce into each pita half, then spoon in your chicken salad. Wrap each pita in plastic wrap before packing into a lunch box.

Curried Chicken and Grape Pockets
Maya Visnyei Photography

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