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Photo: Lee Harrelson; Styling: Melanie J. Clarke Photo by: Photo: Lee Harrelson; Styling: Melanie J. Clarke

Pineapple Chicken Salad Pitas

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.

Cooking Light MAY 2007

  • Yield: 4 servings (serving size: 2 stuffed pita halves)

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.

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
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Pineapple Chicken Salad Pitas recipe

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