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BETH’S CHICKEN SALAD WITH SPICED YOGURT, FRUITS AND NUTS
Serves 6-8
Ingredients:
4 Chicken Breasts (Bone-In, Skin On)
1 cup (240 ml) non-fat, plain yogurt
½ cup (120 ml) of mango chutney
1 tbsp (30 ml) garam masala
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) freshly cracked pepper
zest and juice of 1 lime
¼ cup (40 g) cilantro, chopped
½ cup of raisins
½ cup (75 g) of golden raisins
½ cup (75 g) of raw, unsalted pistachios OR raw, unsalted pecans, chopped
½ cup (75 g) of apple, diced
6-8 Whole wheat pitas
2 cups (180 g) arugula
Method:
Preheat oven to 400 degrees F (200 C)
Place Chicken breasts on a sheet pan lined with a rack. Roast for 25-30 mins until chicken is cooked through.
Meanwhile, combine yogurt, chutney, garam masala, salt, pepper, lime zest and juice. Whisk until combined.
Stir in raisins, pecans and apple.
Once chicken is cooled. Remove skin and shred with a fork. Place in a large mixing bowl. Slowly add yogurt mixture ¼ cup at a time until it reaches the desired “creaminess” for your taste.
Cut pitas in half and spoon in salad, and top with arugula.
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