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Go ahead and indulge yourself!  Diced chicken, celery, flame-cooked apples, raisins and green onions. This chicken salad tastes deceptively creamy. Unlike the old-fashioned mayo variety, we use yogurt and sour cream. Sweet honey and the mild flavor of curry is a pleasure for your palate.  Thaw n’ Serve. Pita s a superb accompaniment, but this salad can easily be served as a lettuce wrap if so desired.


Preparation:  Thaw 24 hours in refrigerator for best result. If frozen, submerge sealed bags in water bath (room temperature) for 1 hour. Mix salad with dressing 6-8 hours prior to serving.


Cooking Instructions:  Salad: Empty content of chicken bag into mixing bowl. Knead bag of dressing several times. Snip corner of bag to add dressing to salad. Carefully toss salad to coat. Cover and store in refrigerator for 6-8 hours to allow flavors to meld. Pitas: Preheat oven to 375F. Place pitas on a baking sheet and warm in the oven 3-5 minutes until warm and slightly brown.  Serve immediately with chicken salad.


Serving Suggestion:  If desired, serve chicken salad on green leaf lettuce. Garnish with cashew nuts. Pita chips: Preheat oven to 400F. Place pitas on pizza stone or baking sheet. Brush naan lightly with olive oil. Cut each pita into 6-8 small wedges. Bake in preheated oven for about 7 minutes or until golden brown and crispy.  Serve with chilled salad.

Curry Chicken Salad Pita Wraps

  • Nutritional Facts

    Serving Size:    6 oz Salad with naan

    Servings Per Package:    


    Amount Per Serving

    Calories:    354

    Calories from Fat:    80

    Total Fat:    8.9g

    Saturated Fat:    3.5g

    Monounsaturated Fat:    0g

    Trans Fat:    0g

    Polyunsaturated Fat:    0g  

    Protein:    25.5g

    Carbohydrates:    21g

    Fiber:    2.2g

    Cholesterol:    70mg

    Sodium:    381mg

    Sugar:    23.8g

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