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Fruit 'n' Chicken Salad Stuffed Pitas

Categories: Lunchbox
Type: Sandwiches

Pineapple chunks, water chestnuts, and red bell pepper add some punch to this all-American chicken salad.

Serves: Serves: 6


  • 2 cups cooked low-fat chicken cubes
  • 1/2 cup chopped celery
  • 1/2 cup chopped canned water chestnuts
  • 2 tablespoons chopped red bell pepper
  • 8-ounce can pineapple chunks in juice, undrained
  • 1 cup red or green seedless grapes
  • 2/3 cup nonfat ranch salad dressing
  • 6 whole-wheat pita breads, cut in half
  • Lettuce leaves

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  1. Combine all ingredients except pita bread and lettuce in large bowl; mix until ingredients are blended.
  2. Cover and refrigerate up to 3 days.
  3. Just before serving, line pitas with lettuce; add chicken salad, wrap and take for a perfect on-the-go lunch.
  • Grapes contain ellagic acid, a substance that may kill certain cancer-causing compounds in the body.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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