Recipe - Curried Chicken Pitas

1 pound Skinned boned chicken breast
1 cup Shelled green peas
1 cup Seedless red grapes, halved
One half cup Plain lowfat yogurt
One half cup Lowfat sour cream
1 teaspoon Curry powder
2 teaspoon Lemon juice
8 Curly leaf lettuce leaves
4 Pita bread rounds, (6inch)
cut in half

Bring 4 cups water to a boil in a large saucepan; add chicken. Reduce heat,
and simmer, uncovered, 13 minutes. Add peas; cover and simmer an additional
7 minutes or until the peas are crisptender.

Drain and coarsely chop chicken.

Combine chicken, peas, and grapes in a bowl.

Combine yogurt, sour cream, curry powder, and lemon juice; stir well.

Pour over chicken mixture; toss gently. Cover and chill, if desired.

Spoon One half cup chicken salad into each lettucelined pita half. Yield: 8
servings.

Per serving: 176 Calories; 2g Fat (8% calories from fat); 15g Protein; 24g
Carbohydrate; 28mg Cholesterol; 206mg Sodium

Recipe by: Cooking Light, April 1995, page 116

Posted to MCRecipe Digest V1 #411 by igor@digex.net on Jan 28, 1997.