I tend to avoid chicken salad when I go to restaurants because it’s loaded with mayonnaise, which gives the innocent-seeming salad an abundance of calories and fat. This pita sandwich in¬corporates lots of diced vegetables and a light dressing, which give plenty of flavor without the fat.
1. Preheat the grill or grill pan to medium-high and lightly coat with cooking spray Grill the chicken, turning once, until cooked through and no longer pink in the center, about 12 minutes. Remove from the grill, cool and dice.
2. Stir the chicken, green and red peppers, green onions, sour cream, mayonnaise, lemon juice, garlic and salt and pepper in a bowl.
3. Cut the pita breads in half and line the pockets with lettuce leaves. Divide the filling among the pitas.
6 oz skinless boneless chicken breast (about 1 large breast)
3/4 cup diced green bell pepper
1/3 cup diced red bell pepper
1/3 cup chopped green onions
3 Tbsp low-fat sour cream
2 Tbsp light mayonnaise
1 1/2 tsp lemon juice
1/2 tsp finely chopped garlic
pinch of salt and pepper
2 large pitas
4 small lettuce leaves
Nutritional Analysis per Serving: (1/2 pita)
Protein 13 g
Fat 5.5 g
Saturated Fat 1 g
Carbohydrates 23 g
Cholesterol 30 g
Sodium 341 mg
Fiber 3.6 g
Prep Time: 15 minutes
Cook Time: 12 minutes
Make Ahead: Prepare the salad a day in advance. Fill the pitas just before serving.
Nutrition Watch: A regular chicken salad sandwich or pita may have anywhere from 300 to 600 calories, with over 20 g of fat. Try this lighter version instead.