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.
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 flavour. 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.
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.
Nutrients per serving: 262 calories, 23 g protein, 9 g fat (2 g saturated fat), 23 g carbohydrates (3 g fibre), 56 mg cholesterol, 348 mg sodium
Tip: Save 10 minutes by poaching the chicken in advance.