Wednesday, September 1, 2010

Pineapple Chicken Salad Pita

2 ½ C chopped cooked chicken breast (apx. 1 lb.)
½ C matchstick-cut carrots
1/3 C sliced almonds, toasted
1/3 C light mayonnaise
¼ C plain fat-free yogurt
1 tbsp. Worcestershire sauce
½ tsp. garlic powder
¼ tsp. salt
¼ tsp. black pepper
1 (8 oz.) can crushed pineapple in juice – drained
4 (6 in.)whole wheat pitas, cut in half.
8 Romaine lettuce leaves.

Combine first 11 ingredients in large bowl, stirring well.

Line each pita half with 1 lettuce leaf and then fill with 1/3 C chicken mixture

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