Pineapple Chicken Salad Pitas

Kate and Mark gave me some recipes that they wanted me to cook this week.  I am pretty sure that Kate got it out of a magazine that said to buy a 7 lb. chicken, roast it the first night, and then use it over a few days to make several different meals.  A 7 lb. chicken is pretty big for just two meals (which is what I was going to make), so I decided to look for a healthier version of chicken salad to make that we can all have for lunch.  I found this recipe on Cooking Light's web-site.  I thought it sounded good, and I don't care for celery so I was super excited to find a recipe without celery.

Ingredients:
- 2 1/2 cups of chopped chicken breast (mine was roasted, but you could easily boil a couple of chicken breasts)
- 1/2 cup shredded carrots
- 1/3 cup sliced almonds, toasted
- 1/3 cup light mayonnaise (I used less than that)
- 1/2 finely chopped green onions
- 1/2 cup plain fat-free yogurt (I thought that this was in the fridge, but it wasn't!  I used a little light sour cream instead)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (8 oz) can of crushed pineapple in juice (drained, but I didn't worry about getting every drop out)
- 4 whole wheat pitas
- 8 Romaine lettuce leaves

Combine the first 11 ingredients in a large bowl, stirring well.  Cut the pita in half, put in a piece of lettuce, and then some of the chicken salad.



The only problem that I had was that I couldn't get the pita to open up.  I just cut the half in half again and made I guess a flatbread sandwich.  It is really good.  Interesting flavor combination.  You should totally give it a try if you aren't crazy about traditional chicken salad.