Indian Chicken Salad Pockets

Indian Chicken Salad Pockets
Staff Writer
Indian Chicken Salad Pockets

Mitch Mandel

Indian Chicken Salad Pockets

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.

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Ingredients

  • 1 1/2  Tablespoon  low-fat mayonnaise
  • 1  Teaspoon  lime juice
  • 1/2  Teaspoon  curry paste
  • 3/4  Cups  (4 ounces) chopped grilled chicken breast
  • 1 1/2  Tablespoon  seeded, chopped cucumber
  • 1 1/2  Tablespoon  chopped red onion
  • One 6 1/2-inch whole-wheat pita, halved
  • 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.

Nutritional Facts

Total Fat
8g
11%
Sugar
7g
8%
Saturated Fat
2g
8%
Cholesterol
19mg
6%
Carbohydrate, by difference
11g
8%
Protein
8g
17%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
18µg
20%
Calcium, Ca
26mg
3%
Choline, total
13mg
3%
Fiber, total dietary
2g
8%
Folate, total
17µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Phosphorus, P
58mg
8%
Selenium, Se
1µg
2%
Sodium, Na
482mg
32%
Water
11g
0%
Zinc, Zn
1mg
13%

Indian Shopping Tip

Indian food is loaded with many herbs and spices. Make sure you have a stocked spice cabinet and a big appetite.

Indian Cooking Tip

As delicious as Indian food is, the smells are strong and they linger. Make sure to have your stove vents running and a window open if you don't want your furniture to smell like spices for a week.

Indian Wine Pairing

Riesling, gewürztraminer, muscat, or torrontés with curries and other sauced dishes; cabernet sauvignon, cabernet franc, malbec. zinfandel, or primitivo with tandoori or other roasted meats and poultry.