1/2 cup diced grilled boneless, skinless chicken breast
1/2 cup chopped celery
2 tablespoons nonfat plain Greek yogurt
2 teaspoons raisins
1 teaspoon reduced-fat mayonnaise
1/2 teaspoon curry powder
1 whole-wheat pita (6 inches)
1 cup chopped kale
2 teaspoons rice wine vinegar
2 teaspoons toasted sesame oil
1 teaspoon sesame seeds
16 ounces brewed black tea
1 lemon wedge
Directions
In a bowl, mix chicken with celery, yogurt, raisins, mayonnaise and curry; stuff inside pita. In another bowl, toss kale with vinegar, oil and sesame seeds. Serve sandwich with kale salad and tea with lemon wedge.
