Indian-Spiced Chicken Salad Sandwiches

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

vegetable oil, skinless, extravirgin olive oil, curry powder, salt, whole wheat pita breads, yogurt, honey, carrot, cilantro, scallion, currants, sunflower seeds, alfalfa sprouts

Taken from www.foodandwine.com/recipes/indian-spiced-chicken-salad-sandwiches (may not work)