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1
Chop the chicken into 1/2-inch pieces and put them in a bowl.
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2
Stir in the mango, raisins, scallions, and celery.
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3
Separately, whisk the yogurt, mayonnaise, lime juice, curry powder, ginger, and salt together.
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4
Add the yogurt mixture to the chicken and stir gently until thoroughly combined.
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5
Serve atop the lettuce leaves, garnished with the almonds and cilantro.
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6
If you dont have a mango or arent a mango lover, this salad is wonderful with diced Fuji apples.
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7
Making pita pocket sandwiches is a fantastic way to get much-needed nutrients into your body and fill your belly while youre running errands, waiting for a doctors appointment, or otherwise on the go.
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8
Place a pita on a flat work surface and cut a 2-inch section off the top using a knife.
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9
With the pita lying flat, put in 1/4 cup of salad greens, then carefully spread 1/2 cup of the chicken salad on top of the greens, making certain to spread it around the entire cavity of the pita.
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10
Save time by using store-bought organic roast chicken or, better yet, the leftovers from Orange Ginger Roasted Chicken (page 117).
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11
Store in an airtight container in the refrigerator for 3 days.
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12
(per serving)
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13
Calories: 300
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14
Total Fat: 11.3g (3.1g saturated, 3.8g monounsaturated)
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15
Carbohydrates: 15g
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16
Protein: 34g
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17
Fiber: 2g
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18
Sodium: 375mg
