Chicken Pear Salad Pocket

Makes 4 Servings

INGREDIENTS

  • 1 can (15 ounces) Pacific Northwest Canned Pear halves or slices, in juice
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup low-fat plain Greek yogurt
  • 1 Tbsp chopped parsley or chives
  • salt and pepper, to taste
  • 1-1/2 cups diced cooked boneless chicken
  • 1 cup diced celery
  • 1/3 cup dried cranberries
  • 4 whole wheat pita bread rounds
  • 2 cups shredded lettuce
  • METHOD

    Drain pears reserving juice for another use. Dice pears and set aside. Whisk together mayonnaise, yogurt and parsley or chives; season to taste with salt and pepper. Combine chicken, diced pears, celery and cranberries in mixing bowl. Drizzle with dressing and toss gently to coat. Chill until ready to serve. To assemble pockets, cut each pita round in half and open. Fill each half with 1/4 cup shredded lettuce and top each evenly with chicken salad.

    NUTRITION (Per Serving)
    Calories: 395
    Protein 24g
    Carbohydrate: 58g
    Fiber: 7g
    Fat: 9g
    Sodium: 524mg
    Cholesterol: 45mg