Curried Chicken Pitas

• 6 tbsp nonfat plain yogurt
• 1/4 cup low-fat mayonnaise
• 1 tbsp curry powder
• 2 cup cooked, cubed chicken breast
• 1 ripe but firm pear, diced
• 1 stalk celery, finely diced
• 1/2 cup dried cranberries
• 1/4 cup sliced or slivered almonds, toasted
• 4 4-to 5-inch whole-wheat pita breads,cut in half
• 2 cup sprouts

1. If you don't have cooked chicken, poach about 12 ounces chicken breast for this recipe.
2. Place boneless, skinless chicken breast in a medium skillet or saucepan.
3. Add lightly salted water (or chicken broth) to cover and bring to a boil.
4. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
5. Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
6. Combine yogurt, mayonnaise and curry powder in a large bowl.
7. Add chicken, pear, celery, cranberries and almonds; toss to combine.
8. If needed you can cover and refrigerate the salad for up to 2 days.
9. Fill each pita half with 1/2 cup chicken salad and 1/4 cup sprouts.

yogurt, lowfat mayonnaise, curry powder, chicken breast, pear, celery, cranberries, almonds, sprouts

Taken from cookpad.com/us/recipes/331449-curried-chicken-pitas (may not work)