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Pineapple Avocado Chicken Salad in a wrap cut in half
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Pineapple Avocado Chicken Salad

Pineapple Avocado Chicken Salad featuring chunks of avocado, pineapple, and chicken. Serve in a whole wheat wrap or pita. Avocado helps make a creamy, luscious dressing.
Course Main Course
Keyword Red Bell Pepper, Black Pepper, Plain Greek Yogurt, Whole Wheat Pita Bread, Carrots, Green Onion, Pineapple, Salt, Chicken, Cabbage, Avocado, Rice Vinegar
Cooking Method Refrigeration
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 329kcal
Author MyPlate.gov

Equipment

  • Mixing Bowl

Ingredients

Dressing

  • 1 Avocado Divided
  • 2 Tablespoons Plain Greek Yogurt
  • 1 Tablespoon Rice Vinegar
  • ¼ teaspoon Salt
  • ⅛ teaspoon Black Pepper

Salad

  • 1 cup Pineapple Chunks
  • 1 Red Bell Pepper Chopped
  • ½ cup Carrots Shredded
  • ½ cup Cabbage Shredded
  • 1 Green Onion Sliced
  • 2 cup Chicken Cooked
  • 4 Whole Wheat Pita Bread Or whole wheat tortilla

Instructions

  • Make the dressing. Mash ½ avocado in a small dish; add yogurt, rice vinegar, salt, and pepper.
  • Cut remaining avocado into small chunks and mix together with pineapple, bell pepper, carrots, cabbage, green onion, and chicken.
  • Add dressing; mix gently.
  • Fill pita pockets and serve.

Nutrition

Calories: 329kcal | Carbohydrates: 45g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 421mg | Potassium: 584mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3779IU | Vitamin C: 68mg | Calcium: 45mg | Iron: 3mg