Curried Chicken And Grape PocketsRecipe By: Laura Keogh and Ceri Marsh
Try this recipe for Curried Chicken And Grape Pockets from The School Year Survival Cookbook, written by Laura Keogh and Ceri Marsh of The Sweet Potato Chronicles.
- 2 cups diced cooked chicken
- 2 stalks celery, finely diced
- 1 green onion, thinly sliced
- 1/2 cup seedless grapes, quartered
- 2 tbsp mayonnaise
- 2 tbsp plain Greek-style yogurt
- 1 tsp curry powder
- 1 tsp Dijon mustard
- Pinch of salt and pepper
- Torn lettuce
- 2 whole wheat pita pockets, sliced in half
- 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.
- 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.
Tip: You can use leftover cooked chicken or rotisserie chicken, or poach your own thighs or breasts. To poach your own, place your meat in an inch or so of simmering water that’s been seasoned with salt and toss in a few pieces of chopped celery, carrot and onion to add a bit of flavor. Put a lid on it and let it simmer away until the chicken is cooked through, about 10 minutes for breasts, about 12 minutes for bone-in thighs. Either way, cut into the meat to be sure it is completely cooked.