Tropical Chicken Salad Pockets

3 cups diced deli rotisserie chicken
1 (20 ounce) can pineapple chunks in juice, drained, juice reserved
3 green onions, thinly sliced
2 tablespoons chopped fresh 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.

Makes 4 servings.

Tropical Dressing: In 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.