Saturday lunch. From Canyon Ranch in Tucson, Arizona. Go ahead and pack it in: This chicken salad tastes deceptively creamy, but unlike the old-fashioned mayo-drenched variety, it is held together with tangy nonfat yogurt. The sweet and spicy flavor is a pleasure for your palate, and the flavonoids in the grapes are a boon to the heart.

Ingredients

　　1 whole boneless, skinless chicken breast (8 oz), halved

　　2 tbsp canola-oil mayonnaise

　　2 tbsp nonfat plain yogurt

　　1/3 cup peeled and diced apple

　　1/4 cup red seedless grapes, quartered

　　3 tbsp diced red onion

　　2 tsp apple juice

　　1 tbsp chopped fresh parsley

　　1 tsp curry powder

　　1/4 tsp salt

　　Pinch of black pepper

　　2 whole-wheat pita rounds, cut in half

　　4 lettuce leaves

　　8 slices tomato

　　Preheat grill or broiler. Remove excess fat from chicken and pound breast halves between sheets of waxed paper to 1/2-inch thickness. Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool. Cut into 1/2-inch cubes and place in a medium bowl. Add mayonnaise, yogurt, apple, grapes, red onion, apple juice, parsley, curry powder, salt, and pepper. Mix. Heat pita in warm oven and serve with chicken salad, lettuce and tomato slices.

Nutrition Per Serving

　　7 g fat (1 g saturated fat)

　　25 g carbohydrates

　　21 g protein

　　6 g fiber

　　#### Nutritional analysis provided by Self