My F&W
quick save (...)

Indian-Spiced Chicken Salad Sandwiches

  • FAST
  1. Vegetable oil, for the grill
  2. Four 8-ounce skinless, boneless chicken cutlets
  3. 1 tablespoon extra-virgin olive oil, plus more for brushing
  4. 2 teaspoons mild curry powder
  5. Salt and freshly ground pepper
  6. 6 whole wheat pita breads, top thirds trimmed off
  7. 3/4 cup plain low-fat yogurt, preferably Greek-style
  8. 1 tablespoon honey
  9. 1 large carrot, shredded
  10. 2 tablespoons finely chopped cilantro
  11. 1 scallion, thinly sliced
  12. 2 tablespoons dried currants
  13. 3 tablespoons roasted and salted shelled sunflower seeds
  14. 6 cups lightly packed mesclun
  15. 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. Notes One Serving: 289 cal, 7.3 gm fat, 1.3 gm saturated fat, 24 gm carb, 4 gm fiber.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.