Pineapple Avocado Chicken Salad

Delicious sandwich, wrap, or pita filling featuring chunks of avocado, pineapple, and chicken. Avocado helps make a creamy, luscious dressing.

• Prep: 20 min
• Total: 20 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• High-Fiber
• Low-Sodium
• Low-Sugar
• Low-Calorie

Tags

• quick
• healthy
• fresh
• no-cook
• sweet
• tangy

Ingredients

• 1 avocado (divided)
• 2 tablespoon Greek yogurt (non-fat, plain)
• 1 tablespoon rice vinegar
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 1 cup pineapple chunks (fresh, chunks)
• 1 red bell pepper (chopped)
• 0.5 cup carrots (shredded)
• 0.5 cup cabbage (shredded)
• 1 green onion (sliced)
• 2 cup chicken breast (cooked, cubed)
• 4 whole wheat pita pockets (6 1/2-inch)

Instructions

1. Mash 1/2 avocado in a small dish; add yogurt, rice vinegar, salt, and pepper.
2. Cut remaining avocado into small chunks and mix together with pineapple, bell pepper, carrots, cabbage, green onion, and chicken.
3. Add dressing; mix gently.
4. Fill pita pockets and serve.

Nutrition (per serving)

• Calories: 363
• Protein: 28.6 g
• Carbohydrates: 45 g
• Fat: 9.1 g
• Fiber: 8 g
• Sodium: 440 mg
• Saturated Fat: 1.5 g
• Sugar: 8.6 g
• Cholesterol: 67 mg