The Pioneer Woman Tasty Kitchen
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Tangy Chicken Salad Pita

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Level: Easy

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Description

Looking for a healthy twist on traditional chicken salad? Try adding Frank’s Red Hot and Hellman’s Olive Oil Mayo! Delicious!

Ingredients

  • 6 ounces, weight Grilled Chicken Breast, Cubed
  • 1 Tablespoon Plus 1 Teaspoon Hellman's Olive Oil Mayonnaise
  • 2 Tablespoons Low Fat Sour Cream
  • 2 Tablespoons Raisins
  • ¼ cups Celery, Diced
  • 1 dash Cinnamon
  • 2 dashes Frank's Red Hot
  • 1 whole Kangaroo Pita Pocket
  • 2 leaves Romaine
  • 2 slices Tomato

Preparation

Cook chicken on a Foreman Grill (I seasoned with a dash of salt, pepper, and organic chicken seasoning with only 35 mg sodium). When cooked, dice chicken and combine with remaining ingredients (except pita, romaine, and tomato). Refrigerate about 1-2 hours until chilled.

Slice pita in half (I like to warm it in the toaster) and stuff each half with chicken salad mixture, lettuce, and tomato. Pair with yogurt, a glass of milk, side salad, or a piece of fruit for a fantastically filling lunch!

Nutritional Profile: (1/2 stuffed pita): 283 calories, 6.2 g fat (1.3 g sat, 1 g poly, 1.6 g mono), 58 mg Cholesterol,
246 mg Sodium, 31 g Carbohydrate, 5.3 g Fiber, 26 g Protein!

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