
Mix flour, curry powder, salt and pepper in a plastic food bag. Add chicken, close bag and shake to coat. Remove chicken; shake off excess flour.
Meanwhile heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, 10 minutes or until golden and cooked through. Remove to a cutting board.
While chicken cooks, mix Sauce ingredients in a bowl, coarsely chop bell pepper, tomatoes and cucumbers, and toast pitas.
Cut chicken diagonally in 1/2-in.-wide strips. Place a pita on each plate. Top with pepper, tomato and cucumber, then chicken. Spoon on sauce; garnish with limes and cilantro.
Note: So breasts cook evenly, place halves smooth side down and gently pull off the tenders. Save tenders for another use.
Calories 453 Fat 7g Saturated fat 1g Cholesterol 85mg
Sodium 740mg Carbohydrate 52g Fiber 5g
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