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.
PreparationCombine 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)