- 1 can @ 13 oz canned chicken breast, drained,shredded
- 1 box @ 1 1/2 oz raisins, finely chopped
- 2 green onions, thinly sliced
- 2 Tb walnuts, diced
- 1 tsp horseradish mustard
- 5 Tb mayonnaise
- 2 tsp curry powder
- cracked black pepper
- kosher salt
- pita or pocket bread
- fresh spinach leaves, washed, trimmed, dry
In a bowl combine the chicken breast, raisins, green onions, walnuts, horseradish mustard, mayonnaise and curry powder. Season with cracked black pepper and kosher salt. Cover and refrigerate at least 1 hour so that the flavors will blend fully. Line the bottom of the pita bread with the spinach leaves, stuff the Curry Chicken Salad into the pocket.
Suggestions: Try using a herb flavor pita or pocket bread and warm in the oven on 250 for about 5 minutes before stuffing. It seems to add a different flavor to the mix. I like to spread more mayonnaise and horseradish mustard on the insides of my bread, but do what you prefer. Either way we all seem to enjoy this sandwich. Try serving only half a sandwich with a bowl of “Vegetable Soup” or “Red Cabbage Soup”, now there’s a nice lunch on a cold winter’s day.