What's for Dinner Tonight? - Madras Chicken Pita

On a recent road trip we stopped for lunch at The Seven Barrel Brewery in West Lebanon, NH. Not only do they have a wonderful selection of their own craft beers, but they also have a nice luncheon menu. I chose their Madras Chicken Pita, and loved it so much I asked for the yogurt dressing ingredients, which they were kind enough to share. Needless to say, I had to come home and add this to my collection of recipes, and it was easy to recreate. It's absolutely delicious, and I hope you enjoy it as much as I do!

Madras Chicken Pita
 
2 - 9 ounce packages cooked roasted chicken, shredded
1-2 Tablespoons Curry (to taste)
1/4 cup Reduced Sugar Dried Cranberries
1 - 6 ounce plain Greek non-fat yogurt
1/4 cup finely diced seedless cucumber
1 teaspoon dried dill
1-2 Tablespoons Dijon mustard (to taste)
Mixed baby greens
1 package pitas
butter for grilling pitas
 
Makes 4 servings
 
1. Combine chicken with curry and dried cranberries in a bowl - set aside.
 
2. Mix yogurt, diced cucumber, dill and Dijon mustard. Put in refrigerator until ready to use.
 
3. Melt butter in pan. Grill both sides of each pita until golden brown. Keep warm in oven until all pitas are grilled.
 
4. Spread yogurt dressing on grilled pita. Put baby greens on one half of pita. Top with 1/4 of chicken mixture. Fold pita in half and serve.
 


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