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Tropical Chicken Salad Pockets


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


  1. Chicken Salad Pockets: 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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