Chicken Pear Salad Pocket

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Chicken Pear Salad Pocket

Ingredients

  • 1 (15-ounce) can Pacific Northwest Canned Pears, halves or slices, in juice, drained
  • 2 cups diced, cooked chicken
  • 1-1/2 cup diced celery
  • 1/2 cup dried cranberries
  • 2/3 cup Yogurt Dressing (recipe follows)
  • 6 whole wheat pita pockets
  • 3 cups shredded lettuce
  • YOGURT DRESSING
  • 1/3 cup mayonnaise
  • 1/3 cup Greek-style plain yogurt
  • 1-1/2 tablespoons finely chopped parsley, chives or a combination
  • Salt and freshly ground black pepper

Method

Dice the pears and put them in a bowl with the chicken, celery and cranberries. Add the Yogurt Dressing and toss gently to coat the ingredients thoroughly. Chill until ready to serve.

To serve, cut each pita pocket in half and open. Fill each half with 1/4 cup shredded lettuce and about 1/2 cup chicken salad. Serve 2 halves per person.

YOGURT DRESSING

In a small bowl, whisk together the mayonnaise, yogurt and herbs, and season to taste with salt and pepper. Cover and refrigerate until ready to use.

Makes 2/3 cup.

Servings

Makes 6 servings

Nutrition

  • Calories: 360
  • Calories from Fat: 100
  • Fat: 11g
  • Saturated Fat: 2g
  • Cholesterol: 55mg
  • Sodium: 340mg
  • Carbohydrate: 45g
  • Dietary Fiber: 6g
  • Sugar: 20g
  • Protein: 21g
  • Vitamin A: 8% DV
  • Vitamin C: 4% DV
  • Calcium: 6% DV
  • Iron: 15% DV

Ingredients

  • 8 cups diced, cooked chicken
  • 12 cups Pacific Northwest Canned Pears, diced, in juice, drained
  • 6 cups diced celery
  • 2 cup dried cranberries
  • 3 cups Yogurt Dressing (recipe follows)
  • 24 whole grain pita pockets
  • 12 cups shredded lettuce
  • YOGURT DRESSING
  • 1-1/2 cups mayonnaise
  • 1-1/2 cups Greek-style plain yogurt
  • 1/3 cup finely chopped parsley, chives or a combination
  • Salt and freshly ground black pepper

Method

In a bowl combine the chicken, pears, celery and dried cranberries. Add the Yogurt Dressing and toss gently to thoroughly coat the ingredients. Cover and refrigerate until ready to use, at least 2 hours.

To serve, cut each pita pocket in half and open. Fill each half with 1/4 cup shredded lettuce and about 1/2 cup chicken salad. Serve 2 halves per person.

YOGURT DRESSING

In a medium bowl, whisk together the mayonnaise, yogurt and herbs, and season to taste with salt and pepper. Cover and refrigerate at least 1 hour or until ready to serve.

Makes 3 cups.

Servings

Makes 24 servings (1 pita pocket with 1 cup filling)

Nutrition

  • Calories: 360
  • Calories from Fat: 100
  • Fat: 11g
  • Saturated Fat: 2g
  • Cholesterol: 55mg
  • Sodium: 340mg
  • Carbohydrate: 45g
  • Dietary Fiber: 6g
  • Sugar: 20g
  • Protein: 21g
  • Vitamin A: 8% DV
  • Vitamin C: 4% DV
  • Calcium: 6% DV
  • Iron: 15% DV

Ingredients

  • 1 qt. cooked diced boneless chicken
  • 1-1/2 qt. Pacific Northwest Canned Pears, in juice, drained, diced
  • 3 cups celery, diced
  • 1 cup craisins or dried cranberries
  • 1-1/2 cups Yogurt Dressing
  • 12 whole grain pita pockets
  • 1-1/2 qt. lettuce, shredded

Method

In a bowl combine chicken, pears, celery and craisins or cranberries and Pear Yogurt Dressing. Toss to coat. Cover and refrigerate until ready to use as desired, at least 2 hours. For each pocket, split a pita and fill with 1/2 cup lettuce and 1 cup chicken salad.

YOGURT DRESSING (Makes 1-1/2 cups)

3/4 cup mayonnaise, low-fat

3/4 cup greek yogurt, low-fat, plain

2-3 Tbsp. chopped parsley/chives

salt and pepper to taste

In a bowl, whisk together all ingredients. Place in a covered container and refrigerate at least 1 hour or until ready to serve.

Servings

Makes 12 Pockets with 1 cup salad

Nutrition

  • Calories: 360
  • Calories from Fat: 100
  • Fat: 11g
  • Saturated Fat: 2g
  • Cholesterol: 55mg
  • Sodium: 340mg
  • Carbohydrate: 45g
  • Dietary Fiber: 6g
  • Sugar: 20g
  • Protein: 21g
  • Vitamin A: 8% DV
  • Vitamin C: 4% DV
  • Calcium: 6% DV
  • Iron: 15% DV