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)
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.
May 2007
