Pineapple Chicken Salad Pitas
This recipe is truly a year-round favorite for its sweet and salty flavors! Easy to make and high in protein, this meal is perfect for those on dialysis.
Makes
Serving size
Ingredients
1 pound cooked chicken breast, diced
½ carrots, grated
¼ cup light mayonnaise
¼ cup green onions, chopped
¼ cup plain non-fat Greek yoghurt
1 tablespoon Worcestershire sauce
½ teaspoon garlic powder
¼ teaspoon black pepper
1 can (8 ounces) pineapple tidbits, drained and quartered
4 white pita breads, sliced in half
⅓ cup sliced almonds
¼ teaspoon salt
Lettuce (optional)
Instructions
- Combine all ingredients, except almonds, in a bowl and mix well.
- Before serving, line each pita half with lettuce, if desired. Stir in almonds and divide mixture evenly between 8 pita halves.
- Fold and enjoy.
Cooking Tip
Try substituting the sliced almonds for cashews instead. For low sodium options try Kangaroo® precut white pita pockets or Brownberry® pocket thins 100% whole wheat flatbread. Always check nutrition labels.
Recipe contributed by Sarah Cortese, RD/LD Outpatient Renal Dialysis Saint Francis Hospital, Tulsa, Oklahoma
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