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Pineapple-Mango Chicken Salad Pitas
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Description
I love tropical fruits and, mixed into chicken salad, you have the makings for a wonderful sandwich filling especially in a pita pocket! Try this poolside or packed for work. Add a little of any leftover fruit on the side and you have a complete lunch.
Ingredients
- ½ cups Chopped Pineapple
- ½ cups Chopped Mango
- 2 whole Large Chicken Breasts, Shredded
- ½ cups Low-fat Mayonnaise
- ¼ teaspoons Ginger
- ¼ teaspoons Curry
- ½ teaspoons Salt
- 3 whole Pita Rounds, Cut In Halves
Preparation
Chop the fruits well. (For the pineapple, try the canned tidbits, well drained.) Shred the chicken well with 2 forks. Mix all of the ingredient (except the pitas, of course!).
Slice the pitas in half, making 6 pockets. Divide the chicken salad equally between each pocket.
Tip: I warm the pitas for a few seconds in the microwave so they are a little more pliable and less likely to split when cutting or stuffing.
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