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Curried Chicken Pitas


  • 6 tablespoons nonfat plain yogurt
  • 1/4 cup low-fat mayonnaise
  • 1 tablespoon curry powder
  • 2 cups cooked, cubed chicken breast (see Tip)
  • 1 ripe but firm pear, diced
  • 1 stalk celery, finely diced
  • 1/2 cup dried cranberries
  • 1/4 cup sliced or slivered almonds, toasted (see Tip)
  • 4 4- to 5-inch whole-wheat pita breads, cut in half
  • 2 cups sprouts


Combine yogurt, mayonnaise and curry powder in a large bowl. Add chicken, pear, celery,cranberries and almonds; toss to combine.

Fill each pita half with 1/2 cup chicken salad and 1/4 cup sprouts.


If you don’t have cooked chicken, poach about 12 ounces chicken breast for this recipe. Place boneless, skinless chicken breast in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.

To toast sliced or slivered almonds:

Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

To Make Ahead:

Cover and refrigerate the salad (Step 1) for up to 2 days.

Roasted Chicken with Caramelized Onions Soup


  • 2 cups shredded roasted chicken
  • 2 tsp. vegetable oil
  • 2 medium onions , halved and thinly sliced
  • 8 cups Swanson® Chicken Broth (Regular,Natural Goodness™ or Certified Organic)
  • 1/8 tsp. ground black pepper
  • 2 medium carrots , sliced
  • 2 stalks celery , sliced
  • 3/4 cup uncooked trumpet-shaped pasta(campanelle)


Heat oil in 10" skillet over medium-high heat. Add onions and cook until they begin to brown, stirring occasionally. Reduce heat to medium. Cook until onions are tender and caramelized, stirring occasionally. Remove skillet from heat.

Heat broth, black pepper, carrots and celery in 4-qt. saucepan over medium-high heat to a boil. Stir pasta and chicken in saucepan. Reduce heat to medium. Cook 10 min. or until pasta is tender. Stir in onions and serve immediately.

Bang bang chicken


  • 225g dried rice vermicelli noodles
  • 1 large telegraph cucumber, peeled, halved lengthways, seeds removed
  • 2 (about 260g) poached chicken breasts, cooled, shredded
  • 1/3 cup (80ml) good-quality satay sauce
  • 4 spring onions, finely sliced on the diagonal
  • 1/2 cup picked coriander leaves


Soak noodles in boiling water for 4 minutes or according to packet instructions. Refresh under cold water, drain well and divide between 4 bowls. Cut cucumber into matchsticks and place on top of the noodles.
Add some chicken, top with satay sauce, then garnish with spring onions and coriander.

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