Pineapple Chicken Salad Pitas

Pineapple Chicken Salad Pitas Recipe
Photo: Lee Harrelson; Styling: Melanie J. Clarke
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.

Yield:

4 servings (serving size: 2 stuffed pita halves)

Recipe from

Nutritional Information

Calories 471
Caloriesfromfat 30 %
Fat 15.5 g
Satfat 2.5 g
Monofat 5.4 g
Polyfat 6.2 g
Protein 36.8 g
Carbohydrate 48.8 g
Fiber 7.2 g
Cholesterol 82 mg
Iron 3.9 mg
Sodium 776 mg
Calcium 98 mg

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

Preparation

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.

Note:

Michele Powers,

May 2007
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