Pineapple Avocado Chicken Salad

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

Yield

4 Servings

Serving size

1 serving

Rating

4.06 of 5 (67 ratings)

Food groups

• Fruit: 1/4 cups
• Grains: 2 1/2 ounces
• Protein Foods: 2 1/2 ounces
• Vegetables: 3/4 cups

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 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)

Directions

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

Notes

Serve with 8 ounce non-fat milk.

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Source

Recipe by: Produce for Better Health

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/pineapple-avocado-chicken-salad. Federal works are public domain in the United States.