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Pineapple Chicken Salad Pitas

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

4 servings (serving size: 2 stuffed pita halves)

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

Nutrition 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

How to Make It

  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.