Pineapple-Avocado-Chicken-Salad
  • Prep Time:20 minutes

  • Cook Time:

  • Serving Size:

  • Serves: 4 Servings

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

Produce for Better Health

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.