Pineapple Chicken Salad Pitas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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