Tuesday, April 1, 2008

This looks sooo good!!!

I can't wait to try this! If any of you beat me to the punch - let me know how it turns out!!!

Pineapple Chicken Salad Pitas
(photo and recipe from Cooking Light)

Almonds add crunch to the filling, though you can substitute toasted walnuts or pecans, if you prefer.


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


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.


4 servings (serving size: 2 stuffed pita halves)

1 comment:

Kim said...

We tried this last night and it was DE LISH!!! My nine year old even ate it and loved it!! Will have it again for sure.