Now that our home search has reached a conclusion, it has been really great to get back and make some fresh meals in our kitchen. And we were able to ward of the Sunday night laziness induced after a long weekend by bringing out Cooking Light's Pineapple Chicken Salad Pitas.
But we tweaked the recipe just a bit by using sourdough bread instead of pitas and by shredding the chicken instead of chopping it.
The only cooking needed is to toast the almond slices.
The rest is really simple: Chop up ingredients and then combine in a bowl. So combine the chicken (we went with shredded chicken and felt that held the chicken salad together better than chopped chicken would have), carrots, almonds, mayonnaise, green onions, fat-free yogurt, Worcestershire sauce, garlic powder, salt, black pepper and crushed pineapple.
Then serve the mixture on your bread of choice; the recipe called for pitas, but ours were not faring so well, so we opted for some crusty sourdough bread we had left over. And add some romaine to the sandwich, too.
The chicken salad had a wonderful mix of flavors and was quite filling. The pineapple brought some nice sweetness, the carrots some crunch, and the yogurt some creaminess. This recipe and the minor tweaks we had provided a really great, quick meal.