- 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.
- Calories: 471
- Calories from fat: 30%
- Fat: 15.5g
- Saturated fat: 2.5g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 6.2g
- Protein: 36.8g
- Carbohydrate: 48.8g
- Fiber: 7.2g
- Cholesterol: 82mg
- Iron: 3.9mg
- Sodium: 776mg
- Calcium: 98mg
Recipe retrieved from Cooking Light.
I haven’t made this yet. I would probably use real mayo and cut that down and use more yogurt. I just prefer a real mayo taste and I hate the texture of light mayo. I would have less real mayo and get the flavor and texture than have more of the fake stuff. I would probably also make this using a rotisserie chicken from the grocery store. It is actually a little more economical for me to purchase it that way. It’s precooked and I don’t have to cook and season. I know there is white and dark meat on it, but that is ok.
Also with the calories on this sandwich being so high, I would really have to watch my other calories throughout the day. But chicken and pineapple are generally something I love and are pretty good for me. According to the Eat Right for Your Type diet, these are actually beneficial for me, so this might be pretty good for me.
I have made this type of chicken salad using apples and/or grapes, too. For some reason chicken tastes really good with fruit. I can see using fresh pineapple instead of canned as well, if I had that on hand. I might even use pears in it as well. Hmmm…lots of ideas!