Curried Chicken Salad Pitas

A fast family weeknight meal that's dinner one day, lunch the next!

This week Chef Paul Lillakas is all about Madras Curry! Fast and easy, the meal is perfect for a quick weeknight dinner, and lasts perfectly for lunch leftovers the next day.




Tip: To grill chicken thighs, toss with 2 tbsp olive oil, one tsp sea salt and 1/2 tsp black pepper. Grill until charred. Meat thermometer inserted into thickest part of chicken should read at least 76C (168F). For a faster dinner solution, use rotisserie chicken!

  1. In bowl, stir together mayonnaise, curry powder, green onions and garlic.
  2. Add chicken – tossing to coat
  3. Stuff cucumber and radicchio into pitas, along with the chicken salad
  4. top with kale sprouts and remaining bread slices
  5. Serve warm, or refrigerate in an air-tight container for later serving