Indian-Spiced Chicken Salad Sandwiches Recipe

Name: Indian-Spiced Chicken Salad Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Indian-Spiced Chicken Salad Sandwiches falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Indian-Spiced Chicken Salad Sandwiches

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