Pineapple Avocado Chicken Salad

Ingredients

• 1 avocado — divided
• 2 tablespoons non-fat plain Greek yogurt
• 1 tablespoon rice vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup fresh pineapple chunks
• 1 red bell pepper, chopped
• 1/2 cup shredded carrots — about 2 carrots
• 1/2 cup shredded cabbage
• 1 green onion, sliced
• 2 cups cooked, cubed chicken breast — about 8 oz.
• 4 6 1/2-inch whole wheat pita pockets — or 8 4-inch pita pockets

Method

1. Mash 1/2 avocado in a small dish; add yogurt, rice vinegar, salt, and pepper.
2. Cut remaining avocado into small chunks and mix together with pineapple, bell pepper, carrots, cabbage, green onion, and chicken.
3. Add dressing; mix gently.
4. Fill pita pockets and serve.