Sunny’s easy curry chicken salad pita

“This chicken salad with the warm spices of curry is cooled off with sweet and tart strawberries and a bite of bitter greens for the perfect pita pocket filling.” – Sunny Anderson


SUNNY’S TIP: Make pita chips by splitting pitas and cutting them into wedges like pizza. Coat both sides with cooking spray or brush with olive oil and toast in skillet on medium heat until crisp. Season with salt or your favorite seasoning blend.

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