This recipe is direct from Heidi’s cookbook, ‘Cook This!’ Become an ITS member to download a free copy!

In her own words… “I’ve been makin’ this sandwich long before anyone ever thought of combining oranges and curry – well, maybe not THAT long… However, none of my [charter yacht] guests had tried this flavor combo  – must have spread the word.”

Curry Chicken & Mandarin Orange Pita Salad  

Serves 4

Ingredients:

  • _ 3 lg. boneless chicken breasts – par boiled
  • _ 10 oz. mandarin oranges – canned and drained
  • _ 3/4 C. Mayonnaise
  • _ 3 T. Curry Powder, divided
  • _ 2 Green Onions – chopped on the bias
  • _ 1/3 C. Celery – small dice
  • _ 16  Leaves Butter Lettuce (optional)
  • _ 4 Pita Pockets – halved
  • _ Salt and Pepper to Taste
  1. Heat a large pan of water to a boil, reduce heat just a little and add the chicken breasts (skin on optional), 1 tsp of salt and 1 Tbsp of the curry powder. Cook, turning occasionally, until done, about 10 minutes (165 degrees for 15 seconds with a meat thermometer in the thickest part of the breast means it’s done). Remove from the pan and pat dry with paper towels.
  2.  In a separate bowl, combine the mayo, the remaining 2 Tbsp of curry powder, oranges, onions and celery (set aside a few oranges and some onion for garnish). Let the mayo mixture sit in refrigerator for at least 20 minutes.
  3. When chicken is cool enough to handle, cut into bite sized chunks and add to the mayo mixture. Taste for seasoning.
  4.  Halve the pita pockets and open carefully. Lay a butter lettuce leaf or two inside each pita and add enough chicken mixture to fill. Garnish with onions and oranges.
  5. You can also make this an entrée salad by eliminating the pita.