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Tropical Chicken Salad Pockets


3 cups diced cooked chicken*
1 can (20 oz.) pineapple chunks in juice, drained, juice reserved
3 green onions, thinly sliced
2 tablespoons chopped cilantro
Tropical Dressing: recipe follows
4 pocket breads, slit
Lettuce leaves


In bowl, place chicken, pineapple, green onions, and cilantro. Pour dressing over chicken mixture and toss to mix. Line each pocket bread with lettuce leaf; fill with chicken salad.

Tropical Dressing: In a small bowl, mix together 1/2 cup reduced-fat mayonnaise; 1 tablespoon lime juice; 1 tablespoon reserved pineapple juice; 1 teaspoon sugar; 1 teaspoon curry powder; 1/2 teaspoon salt; and 1/4 teaspoon grated lime peel. Makes about 2/3 cup dressing.

* Use home roasted chicken, or ready-to-eat roasted chicken from the supermarket or deli.

Nutritional Information:

Servings: 4
Calories: 473
Protein: 32 g
Total Fat: 17.5 g
Saturated Fat: 4 g
Cholesterol: 97 mg
Sodium: 468 mg
Carbohydrates: 46 g

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