Pineapple Avocado Chicken Salad

15 min · Serves 4

Based on a recipe from Produce for Better Health, via USDA MyPlate Kitchen

What goes in

• 1avocado
• 29.6 mlnon-fat plain Greek yogurt
• 14.8 mlrice vinegar
• 1.2 mlsalt
• 0.6 mlblack pepper
• 1 cupfresh pineapple chunks
• 1large red bell pepper
• ½ cupshredded carrots
• ½ cupshredded cabbage
• 1green onion
• 2 cupscooked, cubed chicken breast
• 4whole wheat pita pockets

How to cook it

1. Mash half of the avocado in a small bowl, then blend in the yogurt, rice vinegar, salt, and black pepper to form a smooth dressing.
2. Dice the remaining avocado half and place it into a large bowl along with the pineapple, bell pepper, carrots, cabbage, green onion, and chicken.
3. Pour the prepared dressing over the bowl and fold gently until everything is evenly coated.
4. Stuff the chicken salad into the pita pockets and serve.

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