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Chicken salad is a great sandwich spread to have on hand for a quick lunch. I know that when I'm really hungry it's hard for me to have self control, so having something already whipped up is great for those times.
If you like your chicken salad on the sweet side, you'll love this one. It's also really pleasing to the eye with all the bright colors. If you're looking for a savory one, try the Rosemary Chicken Salad that I posted the other day.
Pineapple Chicken Salad Pitas
Adapted from Cooking Light
Serves 4 (serving size: ⅔ C w/ Whole Wheat Pita)
Calories: 416 ▪ Fat: 15g ▪ Carbs: 41g ▪ Dietary Fiber: 11g ▪ Sugars: 9g ▪ Protein: 30g
Chicken Salad Only
⅔ C Serving
Calories: 293 ▪ Fat: 11g ▪ Carbs: 17g ▪ Dietary Fiber: 2g ▪ Sugars: 12g ▪ Protein: 30g
2 ½ cups chopped cooked chicken breast (about 1 pound)
¼ cup sliced almonds, toasted
¼ cup mayonnaise
¼ cup finely chopped green onions
¼ cup plain yogurt
1 tablespoon Worcestershire sauce
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
4 (6-inch) whole wheat pitas, each cut in half
8 Romaine lettuce leaves
Combine first 11 ingredients in a large bowl, stirring well. Line each pita half with 1 lettuce leaf; fill each half with ⅓ cup chicken mixture.
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