Sunday, June 20, 2010

Pineapple Chicken Salad


Simple & Easy.  Light & Delicious.  Different, but not Crazy.  'Nuff said!  Serve on fresh pita bread.


Pineapple Chicken Salad
Annie's Eats
Ingredients:
2 ½ cups cooked chicken breast
½ cup matchstick cut carrots
1/3 cup light mayonnaise
¼ cup finely chopped green onions
¼ cup finely chopped celery
¼ cup plain low-fat yogurt
1 tbsp. Worcestershire sauce
½ tsp. garlic powder
¼ tsp. salt
¼ tsp. pepper
1 8-oz. can pineapple tidbits, drained

Directions:
Combine all ingredients in a bowl and mix well.  Serve on rolls or in pita pockets with romaine lettuce.

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