Pineapple Avocado Chicken Salad

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)

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.

Produce for Better Health