
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)
Steps
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 Facts
Nutrients | Amount |
---|---|
Total Calories | 437 |
Total Fat | 10 g |
Saturated Fat | 2 g |
Cholesterol | 57 mg |
Sodium | 883 mg |
Carbohydrates | 60 g |
Dietary Fiber | 11 g |
Total Sugars | 8 g |
Added Sugars included | 0 g |
Protein | 31 g |
Vitamin D | 0 mcg |
Calcium | 51 mg |
Iron | 4 mg |
Potassium | 690 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Pineapple Avocado Chicken Salad. Recipe source: Produce for Better Health. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.