Pineapple Avocado Chicken Salad Recipe

Make Half Your Plate Fruits & Veggies

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 Dressing 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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