Pineapple Chicken Salad Pitas - Kidney Kitchen
Pineapple Chicken Salad Pitas This recipe is truly a year-round favorite for its sweet and salty flavors!
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Cooking tools:
- Grater
- Can opener
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
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)
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