Curried Chicken Salad in Pita Pockets

I had the pleasure of catering a 60^th birthday party for a longtime client of mine back in September and he and his wife always choose very interesting menu items, I’m always excited about doing new and delicious appetizers.  These Pita Pockets with Curried Chicken Salad made the perfect appetizer since I served them in mini pita pockets instead of the larger standard ones.  Tangy, creamy with exotic blends of curry, spices and apricot preserves really stood out in this recipe.  Serve this over a bed of greens for a lighter fare, in full size pita pockets or for an appetizer or tea party in mini pita pockets.

 

Ingredients:

6 boneless and skinless chicken breasts

2 teaspoons olive oil

Salt and pepper

1/3 cup golden raisins

1/3 cup ginger ale

¼ cup apricot preserves

3 tablespoons curry powder

½ teaspoon cayenne pepper

2 large stalks of celery, diced

1 red bell pepper, diced

1 large green apple, peeled, diced

2 limes, zest and juice

1 cup of roughly chopped roasted and salted pistachios

1 ¾ cups of mayonnaise

1 tablespoon Dijon mustard

4 green onions, white and green parts, thinly sliced

Arugula

 

Directions:

Preheat oven to 350*

In small bowl, pour ginger ale over golden raisins and let soak while preparing the other ingredients

Rub chicken breasts with olive oil and sprinkle with salt and pepper, put on baking sheet or glass casserole and bake covered with foil for 35 to 45 minutes, take out of oven, keep covered and let cool.

Zest and juice the two limes. Core, peel and chop the green apple. Mix in small bowl with the lime zest and juice and set aside.

In large mixing bowl, add mayo, apricot jam, curry powder, cayenne pepper, celery, Dijon mustard and mix well.

Add the red bell pepper, green onions and apple with lime zest and juice and the soaked golden raisins with ginger ale.

Cut the cooled chicken breast into small cubes and add to the other ingredients

Place in refrigerator for 2 to 3 hours or overnight.

Just before serving, add the chopped pistachios.

Serve in pitas with some arugula in each as garnish

Serves 6 to 8 for a full sized meal or at least 36 mini pitas as an appetizer option