Pineapple Avocado Chicken Salad Pitas

This recipe swaps heavy mayo for nutrient-dense avocado and Greek yogurt, offering a creamy, high-protein, and fiber-rich meal wrapped in whole grains.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 medium avocado, divided · 252 kcal in the whole recipe
• 2 tablespoons non-fat plain Greek yogurt · 19 kcal in the whole recipe
• 1 tablespoon rice vinegar · 16 kcal in the whole recipe
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup fresh pineapple chunks · 83 kcal in the whole recipe
• 1 red bell pepper, chopped · 37 kcal in the whole recipe
• 1/2 cup shredded carrots · 23 kcal in the whole recipe
• 1/2 cup shredded cabbage · 9 kcal in the whole recipe
• 1 green onion, sliced · 5 kcal in the whole recipe
• 2 cups cooked, cubed chicken breast · 388 kcal in the whole recipe
• 4 whole wheat pita pockets · 620 kcal in the whole recipe

Method

1. Mash half of the avocado in a small bowl, then stir in the Greek yogurt, rice vinegar, salt, and black pepper until smooth to create a creamy dressing.

   

2. Chop the remaining half of the avocado into bite-sized chunks. In a large bowl, combine the avocado chunks, pineapple, red bell pepper, carrots, cabbage, green onion, and cooked chicken breast.

   

3. Pour the avocado-yogurt dressing over the chicken and vegetable mixture, then toss gently to coat everything evenly.

   

4. Carefully cut the whole wheat pita pockets in half, stuff them generously with the chicken salad, and serve immediately.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.