Curried Chicken and Lentil Pita Pockets

You’ve gotta pick a (pita) pocket or twoooo.

If you get that reference we were meant to be together.

Just don’t tell Aaron.

Pita pockets! With like, this super light curried chicken salad and lentil mixture. And grapes, and chopped almonds, and lotsa herbies.

But you don’t have to say herbies if you don’t want.

Oh, you want to? Well good! Herbies it is.

This is some good stuff. I made them for dinner one night, but I think they’d be supercalifragiliscan’trememberhowtospelltherestfantastic for a weekend picnic at the park. You could make it late morning, sear and chop some chicken, cook some lentils, make your yogurt curry dressing, then combine all the yums in a bowl and let it chill until Hammer time. I mean picnic time.

And Hammer time.

That dressing is going to knock your life into place.

I even think kids would like this! Just tell them the lentils are actually tiny pieces of candy. See? We have healt, er, answers for everything.

If pita bread isn’t your thing, I won’t be mad at you. Go for sandwich bread, a crusty baguette, a whole wheat tortilla even! Orrrrrrr fugget the carbs altogether and serve it on top of a huge mound of salad greens.

But just remember, if you leave out the carbs your happiness will greatly suffer and you will cry for all eternity.

Just go with the pita bread, for crying out loud.

Pick these pockets.

Curried Chicken and Lentil Pita Pockets:

What it took for 4 pita pockets:

* 2 Tbs. extra-virgin olive oil
* 2 chicken breasts
* 1/4 cup lentils
* 3-4 Tbs. Greek yogurt
* 2 tsp Indian curry powder
* juice from half a lemon
* 1/4 cup chopped almonds
* 1/2 cup mixed herbs (mint, basil, parsley)
* 1/2 cup halved grapes
* coarse salt and freshly ground pepper
* 2 whole pita breads, cut in half

Heat the oil in a sauté pan. Season the chicken with salt and pepper and sear on both sides until cooked through. Let it rest for about 5 minutes, then give the chicken a good chop.

Cook the lentils in boiling water until tender, about 20 minutes. Drain, if needed.

In a small bowl, whisk together the yogurt, curry powder and lemon juice. Season with a small pinch of salt. Taste it. If you want more of anything, add it!

In a large bowl, combine the chopped chicken, lentils, almonds, herbs and grapes. Drizzle with the dressing and toss to coat.

Stuff each pita half with the curried chicken salad and serve with salad greens! GAH.

Are we still calling them herbies?