Name: Pineapple Chicken Salad Pitas
Ingredients: 2 ½ cups chopped cooked chicken breast (about 1 pound); ½ cup matchstick-cut carrots; ⅓ cup sliced almonds, toasted; ⅓ cup light mayonnaise; ¼ cup finely chopped green onions; ¼ cup plain fat-free yogurt; 1 tablespoon Worcestershire sauce; ½ teaspoon garlic powder; ¼ teaspoon salt; ¼ 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

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.

Pineapple Chicken Salad Pitas

chicken breast (about 1 pound)

carrots

⅓ cup sliced almonds, toasted

mayonnaise

green onions

plain fat-free yogurt

Worcestershire sauce

garlic powder

salt

black pepper

pineapple

(6-inch) whole wheat pitas, each cut in half

Romaine lettuce leaves

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.


Watch Ro whip up these fruity, filling sandwiches in just 10 minutes.

Pineapple Chicken Salad Pitas

Servings: 3

Cost: $16.00 /serving

Author : Michele Powers

Ingredients

Instructions

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