This recipe is adapted from one by Katie Lee. Rotisserie chicken makes this come together fast! The chicken, creamy dressing, crunchy apples, and chewy raisins mean AWESOME texture and flavor. It's delicious in a pita, but also really nice served on a bed of mixed greens…I typically go for the salad option to get more greens in and less carbs.

For the chicken salad
2 ROTISSERIE CHICKENS
1 TABLESPOON OLIVE OIL
2 TEASPOONS KOSHER SALT
1 TEASPOON FRESHLY GROUND BLACK PEPPER
1/2 CUP MAYONNAISE
1/4 CUP PLAIN YOGURT
2 TABLESPOONS FRESH LEMON JUICE
2 TEASPOONS CURRY POWDER
2 TEASPOONS HONEY
1 TEASPOON KOSHER SALT
3/4 TEASPOON FRESHLY GROUND BLACK PEPPER, TO TASTE
1 GRANNY SMITH APPLE, CORED AND DICED
1/4 CUP GOLDEN RAISINS
2 TABLESPOONS SCALLIONS, THINLY SLICED

For the sandwiches
ABOUT 24 MINI PITAS
ABOUT 1/2 HEAD OF GREEN LEAF LETTUCE

If serving as a salad
1 POUND MIXED GREENS

DIRECTIONS
Cut chicken into chunks. In a large bowl, combine the mayonnaise, yogurt, lemon juice, curry powder, honey, salt, and pepper. Stir until combined. Add the chicken, apples, raisins, and scallions and mix well. Spoon the chicken salad into mini pitas and add a leaf of lettuce…or serve over mixed greens as a salad.

8 SERVINGS
PREP TIME: 15 MINUTES