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Indian Chicken Salad Pockets Recipe

Nutrition

Cal/Serving: 205
Daily Value: 10%
Servings: 2

Dairy-Free, Sugar-Conscious
Fat10g15%
Saturated2g11%
Trans0g0%
Carbs15g5%
Fiber2g10%
Sugars1g0%
Protein15g29%
Cholesterol36mg12%
Sodium241mg10%
Calcium22mg2%
Magnesium36mg9%
Potassium249mg7%
Iron1mg8%
Zinc1mg6%
Vitamin A1801IU36%
Vitamin C2mg4%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg5%
Niacin (B3)6mg32%
Vitamin B60mg20%
Folic Acid (B9)40µg10%
Vitamin B120µg3%
Vitamin D0µg0%
Vitamin E1mg6%
Vitamin K25µg31%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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Indian Chicken Salad Pockets
Mitch Mandel

I’m a big fan of mixing low-fat mayonnaise with stronger flavors to give it the richness of a full-fat mayonnaise. Here, I’ve coupled low-fat mayonnaise with curry paste, which is found in the international foods aisle in most major grocery stores. Just be sure you don’t go crazy with these pastes in other dishes — most are insanely full of fat and sodium. But they also have very strong flavor, so in a dish like this — where 1/2 teaspoon does it — I absolutely love them and I suspect you will, too.

See all wrap recipes.

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INGREDIENTS

  • 1 1/2 tablespoons low-fat mayonnaise
  • 1 teaspoon lime juice
  • 1/2 teaspoon curry paste
  • 3/4 cup (4 ounces) chopped grilled chicken breast
  • 1 1/2 tablespoons seeded, chopped cucumber
  • 1 1/2 tablespoons chopped red onion
  • One 6 1/2-inch whole-wheat pita, halved
  • 2 leaves green leaf lettuce

DIRECTIONS

In a medium-sized bowl, combine the mayonnaise, lime juice, and curry paste. Whisk to blend. Add the chicken, cucumber, and onion. Mix well. Spoon the mixture evenly into the pita halves. Add the lettuce. Serve immediately.

Recipe Details

Adapted from "The Biggest Loser Cookbook" by Devin Alexander (Rodale, 2006)

Servings: 2
Special Designations: Kid-friendly