Curried Chicken Pita Pockets Recipe

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I like to prepare these sandwiches for special luncheons. Everyone who tries them raves about the refreshing combination of tender chicken, flavorful curry and cool grapes.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10 servings


  • 3/4 cup mayonnaise
  • 1 teaspoon soy sauce
  • 1 teaspoon lemon juice
  • 1/2 teaspoon curry powder
  • 1 small onion, finely chopped
  • 2-1/2 cups cubed cooked chicken
  • 1-1/2 cups halved seedless green grapes
  • 3/4 cup chopped celery
  • 1/2 cup sliced almonds
  • 20 pita pocket halves

Nutritional Facts

1 each: 401 calories, 19g fat (3g saturated fat), 37mg cholesterol, 481mg sodium, 40g carbohydrate (6g sugars, 2g fiber), 17g protein.


  1. In a large bowl, combine the first five ingredients. Stir in chicken, grapes and celery; refrigerate. Just before serving, add almonds. Stuff about 1/4 cup into each pita half. Yield: 10 servings.
Originally published as Curried Chicken Pita Pockets in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p92

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cheriwinkle User ID: 1239361 18380
Reviewed Sep. 21, 2010

"I have served these to rave reviews! (I have been making them for some time. The copy I have is from the yearbook I think. 1 serving is 2 halves--I usually serve 1 half pita pocket with 1/2 cup chicken mixture as 1 serving. One of my favorite recipes. (I use Miracle Whip Light because I don't care for mayo.)"

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