Smoky Bacon and Blue Cheese Chicken Salad Pitas

Becky Luigart-Stayner; Fonda Shaia

The BLT sandwich is the inspiration for this tangy salad. You can make the chicken salad ahead, and place it in pita halves just before serving.

Yield: 4 servings (serving size: 2 stuffed pita halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 29%
  • Fat: 12.1g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 3.1g
  • Protein: 26.1g
  • Carbohydrate: 43.8g
  • Fiber: 6.3g
  • Cholesterol: 55mg
  • Iron: 3.5mg
  • Sodium: 696mg
  • Calcium: 130mg

Ingredients

  • 3/4 cup plain fat-free yogurt
  • 1/4 cup (1 ounce) crumbled blue cheese
  • 2 tablespoons light mayonnaise
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups shredded romaine lettuce
  • 1 1/2 cups shredded cooked chicken (about 6 ounces)
  • 4 bacon slices, cooked and crumbled
  • 2 medium tomatoes, seeded and chopped
  • 4 (6-inch) whole wheat pitas, cut in half

Preparation

  1. Combine first 4 ingredients, stirring well. Combine lettuce, chicken, bacon, and tomatoes in a medium bowl, stirring well. Drizzle yogurt mixture over chicken mixture; toss gently to coat. Spoon 1/2 cup chicken salad into each pita half. Serve immediately.
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