“I wanted to make a dish that is healthy, delicious, and inspires children all around the country to have healthy eating habits,” says Olivia. “I am including a strawberry and banana smoothie with low-fat yogurt to add dairy to my recipe. My recipe has slivered almonds in it for texture, but the almonds can be taken out for a nut-free family.” - Olivia Beauchesne, age 12, New Hampshire

Makes 6 servings

Ingredients:

For the curry chicken salad sandwich:

• 3/4 cup light mayonnaise
• 2 tablespoons mild curry powder
• Salt and freshly ground black pepper to taste 
• 4 cups cooked shredded boneless, skinless chicken
• 1/2 cup diced celery
• 2 tablespoons finely chopped onion
• 1/2 cup toasted sliced almonds
• 1 1/2 cups grapes, cut in half
• 6 mini whole wheat pitas
• Lettuce leaves (optional)

For the strawberry-banana smoothie:

• 1 frozen banana
• 1 cup whole strawberries, stems removed
• 3/4 cup low-fat vanilla yogurt
• 1/2 cup freshly squeezed orange juice

Preparation: 

Make the curry chicken salad sandwich:

1. In a medium bowl, whisk together the mayonnaise, curry powder, salt, and pepper. Add the chicken, celery, onion, almonds, and grapes and stir, being careful not to crush the grapes. Fill each pita with about 1/2 cup chicken salad and garnish with lettuce leaves, if using.

Make the strawberry-banana smoothie:

1. In a blender, combine the banana, strawberries, yogurt, and orange juice and blend until smooth. (You will need to make two batches of the smoothie for 6 servings.)

391 calories; 34g protein; 30g carbohydrates; 15g fat (2g saturated fat); 269mg sodium (includes both sandwich and smoothie)

More information about the Kids' State Dinner:

• Check out the other winning 2013 Kids' State Dinner Recipes here.
• Learn more about Kids' State Dinner here.