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Tangy Chicken Salad Pita
Submitted by thehealthyapron on September 23, 2010 in Meat Salads, Salads
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
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 Instructions
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!
