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