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Indian-Spiced Chicken Salad Sandwiches

Plus: More Chicken Recipes and Tips

  • Total Time:
  • Servings: 6

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  • Vegetable oil, for the grill
  • Four 8-ounce skinless, boneless chicken cutlets
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 2 teaspoons mild curry powder
  • Salt and freshly ground pepper
  • 6 whole wheat pita breads, top thirds trimmed off
  • 3/4 cup plain low-fat yogurt, preferably Greek-style
  • 1 tablespoon honey
  • 1 large carrot, shredded
  • 2 tablespoons finely chopped cilantro
  • 1 scallion, thinly sliced
  • 2 tablespoons dried currants
  • 3 tablespoons roasted and salted shelled sunflower seeds
  • 6 cups lightly packed mesclun
  • 1 cup alfalfa sprouts (2 ounces)


  1. Light a grill. Lightly oil the grate. Rub the chicken cutlets with the 1 tablespoon of olive oil and the curry powder. Season with salt and pepper. Grill the chicken over a medium-hot fire, turning occasionally, until lightly charred and cooked through, about 8 minutes. Transfer to a work surface and let stand for 5 minutes.
  2. Lightly brush the pita breads with olive oil and grill, turning, just until heated through but not crisp, about 1 minute.
  3. In a large bowl, combine the yogurt with the honey, carrot, cilantro, scallion, currants and 1/2 tablespoon of the sunflower seeds. Cut the chicken into 3/4-inch pieces and add them to the bowl. Season with salt and pepper and toss.
  4. Fill each pita with 1 cup of mesclun and 1 cup of the chicken salad. Tuck the alfalfa sprouts in the side, sprinkle with the remaining 2 1/2 tablespoons of sunflower seeds and serve.

Make Ahead

The chicken salad can be refrigerated for up to 4 hours.


One Serving: 289 cal, 7.3 gm fat, 1.3 gm saturated fat, 24 gm carb, 4 gm fiber.

Contributed By Photo © Matt Armendariz Published June 2004

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