Martha Stewart comes through for us again.
This recipe from Martha Stewart Living Magazine is a great non-traditional sandwich for your Fourth of July.
What's more American than throwing some non-traditional sandwich ingredients into your pita?
Yield: 4 servings
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1 lemon, halved
2 garlic cloves, crushed
6 sprigs fresh cilantro, plus more for garnish, plus 1 tablespoon coarsely chopped fresh cilantro leaves
1 jalapeno, quartered
2 boneless, skinless chicken breast halves
6 tablespoons plain nonfat Greek yogurt
1 tablespoon mayonnaise
2 teaspoons curry powder
2 tablespoons thinly sliced scallions
1 tablespoon sliced almonds, lightly toasted
1 small Granny Smith apple, cored and cut into 1/2-inch chunks
3/4 teaspoon coarse salt
freshly ground pepper
4 whole-wheat pitas
4 large Boston lettuce leaves
Fill a medium stockpot halfway with water; add 1 lemon half, garlic, cilantro sprigs, and jalapeno.
Bring to a boil.
Reduce heat to medium-low, and simmer 5 minutes. Add chicken. Simmer, partially covered, until chicken is cooked through, about 16 minutes.
Using a slotted spoon, transfer chicken to a plate; discard liquid. Tent chicken with foil, and let stand until cool enough to handle. Cut chicken into 1/2-inch pieces.
Stir yogurt, mayonnaise, 2 teaspoons lemon juice from remaining lemon half, the curry powder, scallions, almonds, chopped cilantro, apple and salt; season with pepper. Stir in chicken.
Toast pitas. Top each with a lettuce leaf. Spoon 1 cup chicken salad over lettuce and garnish with a cilantro sprig.
-- Emily Simnitt