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Crunchy Chicken Salad & Pita Pockets

Serves 4

1/3 C reduced-fat mayonnaise
2/3 C lemon nonfat yogurt
4 chicken breasts (4 oz each), cooked and diced
1 small can water chestnuts, drained and julienned
1/3 C chopped celery
1/4 C chopped green pepper
4 Whole-Wheat Pita Breads

Blend mayonnaise with yogurt. Toss chicken, water chestnuts, celery, and green pepper with mayonnaise-yogurt dressing. Stuff pitas with chicken salad.


  • Jicama can be substituted for the water chestnuts.
  • Serve on whole-wheat toast or as a salad with crisp greens and cherry tomatoes.
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