Tropical Chicken Salad

From Food

Ahh, the simplicty of paper plates! Let's not over-complicate our lives :D

1 diced chicken breast (grilled or pan fried in 1 tbs of olive oil)

OR 2 cans of chicken chunks, drained

1 sm. can of crushed pineapple, well drained

Appx. 30 white grapes

1 sm. can water chestnuts, drained

3 tbs. light or fat free mayo    

1 stalk of celery, finely chopped

Salt and pepper to taste

 

Whole Wheat Pita (or bread of your choice including whole wheat tortillas, whole wheat English muffins, etc.) For a sinful treat, this is delicious on croissants as well.

 

I like to use chicken left over from dinner the night before, but you can also used canned chicken. Dice chicken and place in large glass bowl. Slice grapes in half and add to chicken. Add drained pineapple, chestnuts, mayo, chopped celery, salt, and pepper. Stir well. Serve immediately stuffed in a whole wheat pita or on bread of your choice or refrigerate. Delicious up to 3 or 4 days. This dish makes a fantastic light lunch. 2 points for a cup BREAD NOT INCLUDED.