Pineapple Chicken Salad Pitas

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 471
  • Calories from fat: 30%
  • Fat: 15.5g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 6.2g
  • Protein: 36.8g
  • Carbohydrate: 48.8g
  • Fiber: 7.2g
  • Cholesterol: 82mg
  • Iron: 3.9mg
  • Sodium: 776mg
  • Calcium: 98mg

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

  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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