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curry orzo & chicken salad pitas

I get the privilege of hanging out with one of my very best friends, Carly, for the next 5 weeks. One of the perks is that she is an amazing cook – and I have been reaping the benefits. The other day she made us some chicken salad pitas that were TO DIE FOR. The combination of textures & flavors is unreal – and it’s pretty healthy to boot.

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curry orzo & chicken salad pitas
Cook time
Total time
Serves: 4
  • ¾ c. uncooked orzo pasta
  • 1½ c. cooked chicken breast, cubed
  • ½ c. celery, chopped
  • ¼ c. green onions, chopped
  • ½ c. Greek yogurt
  • ¼ c. mango chutney (Trader Joe’s has a yummy one)
  • ½-3/4 tsp. curry powder
  • Salt, to taste
  • ⅓ c. coconut
  • ⅓ c. sunflower seeds
  • Whole wheat pitas
  1. Cook orzo pasta al dente, toss with olive oil, and set aside.
  2. Mix orzo, chicken, celery, green onions, yogurt, chutney, and curry powder in a bowl until thoroughly combined. Add salt, to taste. Let sit in refrigerator for at least 10-15 minutes.
  3. While chicken salad is sitting, toss the sunflower seeds & coconuts in the oven at 325 degrees Fahrenheit, and allow to toast for 5-10 minutes.
  4. Serve chicken salad in pitas and sprinkle coconut & sunflower seeds over the top.



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