Mango-Chicken Pita Sandwiches
1 (10 ounce) package shredded angel hair cabbage slaw
1 Granny Smith apple, diced
One-half cup plain yogurt
1 teaspoon grated lemon rind
One-half teaspoon dry mustard
4 pita bread rounds, halved
4 grilled chicken breasts, cut into thin strips
1 cup warm Mango Chutney (See recipe below)
Combine first 5 ingredients. Layer pita halves evenly with chicken, Mango
Chutney, and slaw mixture.
1 and one-half cups orange juice
1 cup golden raisins
3 cups chopped mango (about 2 medium)*
2 to 3 jalapeno peppers, seeded and chopped
1 medium-size red onion, chopped
2 tablespoons brown sugar
2 to 3 tablespoons lime juice
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
One-fourth teaspoon ground cloves
One-fourth teaspoon ground nutmeg
One-eighth teaspoon ground red pepper
Combine all ingredients in a medium saucepan.
Cover mixture, and bring to a boil over medium heat, stirring occasionally.
Reduce heat, and simmer, uncovered, 30 minutes or until mixture thickens,
stirring occasionally; cool slightly. Serve immediately with Mango-Chicken Pita
Sandwiches, or cover and chill up to 1 week.
*3 cups chopped refrigerated mango slices, drained, may be substituted.
Makes 2 cups.