1 1/4 pounds boneless, skinless chicken thighs (about six pieces)
1 cup coconut milk
1 Tablespoon curry powder
1/3 cup celery, finely diced
1/3 cup green onions, chopped
1/2 cup walnuts, chopped
2 Tablespoons Italian parsley, finely chopped
1/2 teaspoon kosher salt
3 Tablespoons mayonnaise
1 cup fresh blueberries
1 pack of your favorite pita bread
Makes 6 sandwiches
Remove any fat from chicken thighs and then place into a small stock pot along with coconut milk and curry powder. Simmer on medium-low heat for about 25 minutes or until no longer pink inside and temperature reaches 165 degrees. Remove from simmering liquid and place into a small bowl and chill for 30 minutes.
Meanwhile, chop celery, green onions, walnuts and parsley and set aside in a large mixing bowl.
When chicken has cooled, dice into small pieces and add to the chopped ingredients.
Gently toss with mayonnaise and salt and lastly, the blueberries.
Cut pita bread into two halves and fill each with about 1/2-3/4 cup of the salad.
- Blueberries are a low calorie fruit that also provide a healthy dose of fiber to your diet. One cup of blueberries provides 85 calories and 3.6 grams of fiber. Blueberries are a wonderful fruit with both a sweet and tart flavor profile, making them great in both sweet and savory dishes, such as this curry chicken salad. It's a great way to mix up your meals and add more fruits to your diet if you struggle to get enough servings of fruits per day. On average, most people not on a restricted diet, should try to eat between 1-2 cups of fruit per day.