Pineapple Avocado Chicken Salad Recipe

Make Half Your Plate Fruits & Veggies

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Delicious sandwich, wrap or pita filling featuring chunks of avocado, pineapple and chicken. Avocado helps make a creamy, luscious dressing.
Recipe Cost for 4 People: $9.33 ($2.33/serving)*
Preparation Time: 20 minutes (using cooked chicken)

  • ½ Del Monte® Hass avocado
  • 1 cup fresh Del Monte Gold® Extra Sweet pineapple chunks
  • 1 large Del Monte® fresh red bell pepper, chopped
  • ½ cup shredded carrots (about 2 carrots)
  • ½ cup shredded cabbage
  • 1 green onion, sliced
  • 2 cups cooked, cubed chicken breast (about 8 oz)
  • 8-4“ (or 4-6½“) whole wheat pita pockets


  • ½ Del Monte® Hass avocado
  • 2 Tbsp nonfat plain Greek yogurt
  • 1 Tbsp rice vinegar
  • ¼ tsp salt
  • ⅛ tsp black pepper
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.

Complete this Healthy Plate: Serve with an 8 oz glass of non-fat milk and MAG® melon.
Serves: 4
Fruits & Veggies per Serving
1 Cup
Nutrition Info
Calories: 430
Total Fat: 13g
Saturated Fat: 2.5g
% of Calories from Fat: 27%
% Calories from Sat Fat: 5%
Protein: 35g
Carbohydrates: 45g
Cholesterol: 75mg
Dietary Fiber: 10g
Sodium: 470mg
Each serving provides: An excellent source of protein, fiber, vitamin A, vitamin C, thiamin, niacin, vitamin B6, folate, pantothenic acid, potassium, phosphorus and magnesium, and a good source of vitamin E, riboflavin, iron, zinc and copper.

*Retail prices, Boulder, Colorado, and online, Summer and Fall 2015.

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