Serves 4
363 cal · 25 min
Pineapple Avocado Chicken Salad
Recipe GLPRad7d8fa2f0c57f
A bright and refreshing salad combining tender diced chicken breast with sweet pineapple, creamy avocado, and crisp vegetables, bound together with a tangy avocado-yogurt dressing and served in warm pita pockets.
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Ingredients
1 whole avocado, divided
2 tablespoons non-fat plain Greek yogurt
1 tablespoon rice vinegar
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup fresh pineapple chunks
1 whole red bell pepper, chopped
½ cup shredded carrots
½ cup shredded cabbage
1 whole green onion, sliced
2 cups cooked, cubed chicken breast
4 6 1/2-inch pockets whole wheat pita pockets
Directions
Halve the avocado and remove the pit. Scoop half of the avocado into a small bowl and mash it thoroughly with a fork until smooth.
Add the Greek yogurt, rice vinegar, salt, and black pepper to the mashed avocado. Stir until well combined to create a creamy dressing.
Cut the remaining avocado half into small bite-sized chunks. In a large mixing bowl, combine the diced chicken breast, pineapple chunks, chopped red bell pepper, shredded carrots, shredded cabbage, sliced green onion, and avocado chunks.
Pour the avocado dressing over the chicken and vegetable mixture. Gently fold everything together until all ingredients are evenly coated, being careful not to crush the avocado pieces.
Warm the pita pockets if desired. Divide the salad among the pita pockets and serve immediately.
