Monday, August 11, 2008

Pineapple Chicken Salad Pitas

I'm a really big fan of pineapple and also sweet meat dishes. Let that be a warning to you. I really liked this recipe. It had fabulous texture with the almonds and the celery and the carrots. And I loved the replacement of some of the mayo with plain yogurt. So much better for you!



Pineapple Chicken Salad Pitas
from Cooking Light

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 finely chopped celery
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
6 (6-inch) whole wheat pitas, each cut in half
Romaine lettuce leaves

Combine first 11 ingredients in a large bowl, stirring well. Line each pita half with lettuce leaves; fill each half with 1/3 cup chicken mixture.

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

2 comments:

Jenny said...

Jot this one down on my definitely trying list.

Jennifer said...

Can you come cook for me???