From Cooking Light, May 2007.

• 2 1/2 cups chopped cooked chicken breast
• 1/2 cup shaved carrots
• 1/3 cup sliced almonds, toasted
• 1/3 cup light mayonnaise
• 1/4 cup finely chopped green onions
• 1/4 cup plain fat-free yogurt
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (8-ounce) can crushed pineapple in juice, drained well
• 4 (6-inch) whole wheat pitas, each cut in half
• 8 Romaine lettuce leaves

1. Mix all ingredients but lettuce and pita. Cut pita half and line each half with a lettuce leaf. Fill with chicken salad.

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