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Becky Luigart-Stayner; Fonda Shaia Photo by: Becky Luigart-Stayner; Fonda Shaia

Smoky Bacon and Blue Cheese Chicken Salad Pitas

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.

Cooking Light MAY 2004

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

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

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.

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
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Smoky Bacon and Blue Cheese Chicken Salad Pitas recipe

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