Pineapple Chicken Salad Pitas

By CarolineNGa

Almonds add crunch to the filling, though you can substitute toasted walnuts or pecans, if you prefer. Serve this pineapple chicken salad pita recipe with a side of baked potato chips to round out the meal.

Michele Powers, Cooking Light

MAY 2007

Ingredients

• 2 1/2 cups chopped cooked chicken breast (about 1 pound)
• 1/2 cup matchstick-cut carrots
• 1/3 cup sliced almonds, toasted
• 1/3 cup light mayonnaise
• 1/4 cup finely chopped green onions
• 1/4 cup plain fat-free yogurt
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (8-ounce) can crushed pineapple in juice, drained
• 4 (6-inch) whole wheat pitas, each cut in half
• 8 Romaine lettuce leaves

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Combine first 11 ingredients in a large bowl, stirring well. Line each pita half with 1 lettuce leaf; fill each half with 1/3 cup chicken mixture.

Serving Size is 2 stuffed pita halves

Nutritional Information:
Amount per serving
Calories: 471
Calories from fat: 30%
Fat: 15.5g
Saturated fat: 2.5g
Monounsaturated fat: 5.4g
Polyunsaturated fat: 6.2g
Protein: 36.8g
Carbohydrate: 48.8g
Fiber: 7.2g
Cholesterol: 82mg
Iron: 3.9mg
Sodium: 776mg
Calcium: 98mg