Pineapple Avocado Chicken Salad
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Ingredients
- 1 avocado (divided)
- 2 tablespoons non-fat plain Greek yogurt
- 1 tablespoon rice vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup fresh pineapple chunks
- 1 large red bell pepper (chopped)
- 1/2 cup shredded carrots (about 2 carrots)
- 1/2 cup shredded cabbage
- 1 green onion, sliced
- 2 cups cooked, cubed chicken breast (about 8 oz.)
- 4 6-1/2 inch whole wheat pita pockets (or 8 4-inch pita pockets)
Instructions
- Mash 1/2 avocado in a small dish; add yogurt, rice vinegar, salt, and pepper.
- Cut remaining avocado into small chunks and mix together with pineapple, bell pepper, carrots, cabbage, green onion, and chicken.
- Add dressing; mix gently.
- Fill pita pockets and serve.
Nutrition
| Calories | 437 |
|---|---|
| Protein | 31 g |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Cholesterol | 57 mg |
| Sodium | 883 mg |
| Carbohydrates | 60 g |
| Dietary Fiber | 11 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Produce for Better Health