Curried Chicken Salad On Whole-Wheat Pitas

• 1 lemon, halved
• 2 garlic cloves, crushed
• 6 sprigs fresh cilantro, plus more for garnish, plus 1 tablespoon coarsely chopped fresh cilantro leaves
• 1 jalapeno, quartered
• 2 boneless, skinless chicken breast halves (about 1 pound total)
• 6 tablespoons plain nonfat Greek yogurt
• 1 tablespoon mayonnaise
• 2 teaspoons curry powder
• 2 tablespoons thinly sliced scallions
• 1 tablespoon sliced almonds, lightly toasted
• 1 small Granny Smith apple, cored and cut into 1/2-inch chunks
• 3/4 teaspoon coarse salt
• Freshly ground pepper
• 4 whole-wheat pitas (2 1/2 ounces each)
• 4 large Boston lettuce leaves

1. Fill a medium (4-quart) stockpot halfway with water; add 1 lemon half, garlic, cilantro sprigs, and jalapeno. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Add chicken. Simmer, partially covered, until chicken is cooked through, about 16 minutes. Using a slotted spoon, transfer chicken to a plate; discard liquid. Tent chicken with foil, and let stand until cool enough to handle. Cut chicken into 1/2-inch pieces.
2. Stir yogurt, mayonnaise, 2 teaspoons lemon juice from remaining lemon half, the curry powder, scallions, almonds, chopped cilantro, apple, and salt; season with pepper. Stir in chicken.
3. Toast pitas. Top each with a lettuce leaf. Spoon 1 cup chicken salad over lettuce, and garnish with a cilantro sprig.

lemon, garlic, cilantro, chicken, yogurt, mayonnaise, curry powder, scallions, almonds, apple, coarse salt, freshly ground pepper, pitas, boston lettuce leaves

Taken from www.epicurious.com/recipes/member/views/curried-chicken-salad-on-whole-wheat-pitas-58392159 (may not work)