Ingredients

 
For the chicken salad
  • 4 BONE-IN, SKIN-ON CHICKEN BREAST HALVES
  • 1 TABLESPOON OLIVE OIL
  • 2 TEASPOONS KOSHER SALT
  • 1 TEASPOON FRESHLY GROUND BLACK PEPPER
  • 1∕2 CUP MAYONNAISE
  • 1∕4 CUP PLAIN YOGURT
  • 2 TABLESPOONS FRESH LEMON JUICE
  • 2 TEASPOONS CURRY POWDER
  • 2 TEASPOONS HONEY
  • 1 TEASPOON KOSHER SALT
  • 3∕4 TEASPOON FRESHLY GROUND BLACK PEPPER, TO TASTE
  • 1 GRANNY SMITH APPLE, CORED AND DICED
  • 1∕4 CUP GOLDEN RAISINS
  • 2 TABLESPOONS SCALLIONS, THINLY SLICED
For the sandwiches
  • ABOUT 24 MINI PITAS
  • ABOUT 1∕2 HEAD OF GREEN LEAF LETTUCE
For the chicken salad
  • 4 BONE-IN, SKIN-ON CHICKEN BREAST HALVES
  • 1 TABLESPOON OLIVE OIL
  • 2 TEASPOONS KOSHER SALT
  • 1 TEASPOON FRESHLY GROUND BLACK PEPPER
  • 1∕2 CUP MAYONNAISE
  • 1∕4 CUP PLAIN YOGURT
  • 2 TABLESPOONS FRESH LEMON JUICE
  • 2 TEASPOONS CURRY POWDER
  • 2 TEASPOONS HONEY
  • 1 TEASPOON KOSHER SALT
  • 3∕4 TEASPOON FRESHLY GROUND BLACK PEPPER, TO TASTE
  • 1 GRANNY SMITH APPLE, CORED AND DICED
  • 1∕4 CUP GOLDEN RAISINS
  • 2 TABLESPOONS SCALLIONS, THINLY SLICED
For the sandwiches
  • ABOUT 24 MINI PITAS
  • ABOUT 1∕2 HEAD OF GREEN LEAF LETTUCE
 

Time:

  • PREP TIME: 15 MINUTES
  • INACTIVE PREP TIME: 20 MINUTES
  • COOK TIME: 30 MINUTES

 

Serves: 8

You can find more in the book.

Curried Chicken Salad in Pitas

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FOR THE CHICKEN
Preheat oven to 400°F.

Place the chicken on a baking sheet skin side up, drizzle with olive oil, and season with salt and pepper. Roast until cooked all the way through, about 30 minutes. Cool to the touch. Remove and discard the skin and bones, and cut the chicken into chunks.

FOR THE SALAD
In a large bowl, combine the mayonnaise, yogurt, lemon juice, curry powder, honey, salt, and pepper. Stir until combined. Add the chicken, apples, raisins, and scallions and mix well.

TO SERVE
Spoon the chicken salad into mini pitas and add a leaf of lettuce.