Pineapple Chicken Salad Pitas

Almonds add crunch to the filling, though you can substitute toasted walnuts or pecans, if you prefer. Serve with a side of baked potato chips to round out the meal.

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

Calories:

471 (30% from fat)

Fat:

15.5g (sat 2.5g,mono 5.4g,poly 6.2g)

Protein:

36.8g

Carbohydrate:

48.8g

Fiber:

7.2g

Cholesterol:

82mg

Iron:

3.9mg

Sodium:

776mg

Calcium:

98mg

Thanks to Cooking Light for the recipe and picture!!!