Curried Chicken Pockets With Mango Chutney

• 1 can (10 ounces) chunk chicken, drained
• 2 teaspoons curry powder
• 1 tablespoon vegetable oil
• 1 can (8 ounces) pineapple tidbits in juice, drained
• 1/2 cup chopped green bell pepper
• 1/2 cup mango chutney
• 1/4 cup chopped, unsalted cashews
• 2 whole-wheat pitas, sliced in half*
• 4 large red leaf lettuce leaves
• 1 cup alfalfa sprouts
• *Or use naan, a popular bread in Indian cuisine, if available.

1. In a medium bowl, season chicken with curry powder. Heat oil in a medium, non-stick skillet; add seasoned chicken; cook until lightly browned, about 5 minutes. Remove from heat; cool slightly In a medium bowl gently combine chicken, pineapple and green pepper. Add chutney and cashews; toss with curried chicken mixture. Line pita halves with lettuce to keep them from getting soggy. Spoon 1/2 cup curried-chicken mixture into each pita half. Top with sprouts. Serve immediately.
2. Nutritional Information Per Serving: Calories 340; Total fat 11g; Saturated fat 2g; Cholesterol 60mg; Sodium 350mg; Carbohydrate 40g; Fiber 4g; Protein 24g; Vitamin A 30%DV**; Vitamin C 50%DV; Calcium 4%DV; Iron 15%DV Per serving, this dish provides from MyPyramid: About 1/2 cup Vegetable Group; 1/4 cup Fruit Group; 1 ounce Grains Group; 2 1/2 to 3 ounces Meat and Beans Group
3. **Daily Value

chicken, curry powder, vegetable oil, pineapple, green bell pepper, mango, pitas, red leaf, alfalfa sprouts, bread

Taken from www.epicurious.com/recipes/member/views/curried-chicken-pockets-with-mango-chutney-50095688 (may not work)