3 cups diced cooked chicken*
1 can (20 oz.) pineapple chunks in juice, drained, juice reserved
3 green onions, thinly sliced
2 tablespoons chopped cilantro
Tropical Dressing: recipe follows
4 pocket breads, slit
Lettuce leaves Preparation
In bowl, place chicken, pineapple, green onions, and cilantro. Pour dressing over
chicken mixture and toss to mix. Line each pocket bread with lettuce leaf; fill with chicken salad.
Tropical Dressing: In a small bowl, mix together 1/2 cup reduced-fat mayonnaise; 1 tablespoon lime juice; 1 tablespoon reserved pineapple juice; 1 teaspoon sugar; 1 teaspoon curry powder; 1/2 teaspoon salt; and 1/4 teaspoon grated lime peel. Makes about 2/3 cup dressing.
* Use home roasted chicken, or ready-to-eat roasted chicken from the supermarket or deli. Nutritional Information
Calories per Serving: 473
Total Fat: 17.5g
Saturated Fat: 4g