Recipe For Chicken, Walnut, and Red Grape Salad With Curry Dressing on Flatbread

Ingredients

2 teaspoons curry powder (preferably Madras-style)
1/4 cup light mayonnaise
1/4 cup plain nonfat yogurt
2 teaspoons mango chutney
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated orange peel
3 cups 1/2-inch pieces cooked skinless boneless chicken breast
1 cup halved seedless red grapes
1/2 cup thinly sliced green onions
1/3 cup walnuts, toasted, coarsely chopped
4 large curly lettuce leaves
4 Middle Eastern flatbreads or pita pockets

Directions

1. Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl.



2. Add light mayonnaise, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend.



3. Stir in chicken, grapes, green onions, and chopped walnuts. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
4. Cover flatbreads with a damp cloth and heat in the microwave for 30 seconds, to make them more pliable.
5. Lay flatbread flat on a plate, and place one leaf of lettuce on each. Divide chicken salad equally among flatbreads, then fold in half to serve.

Serves 4.

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