Print Recipe

Tropical Chicken Salad Pockets

RG

Ingredients

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
  • 4 pocket breads, slit
  • Lettuce leaves

Tropical Dressing

  • 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 kosher or sea salt
  • 1/4 teaspoon grated lime peel

Instructions

  1. In bowl, place chicken, pineapple, green onions and cilantro.
  2. Pour dressing over chicken mixture and toss to mix.
  3. Line each pocket bread with lettuce leaf; fill with chicken salad.
  4. Tropical Dressing: In small bowl, mix together all ingredients.

Makes 4 servings; 2/3 cup dressing


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