Skinny Pineapple Chicken Salad

OMG. This is my new obsession. This is SO good. I love the crunchiness the carrots & almonds add, plus the sweetness of the pineapple. Light mayo and Greek yogurt make it way healthier than regular chicken salad. I will be taking this for lunch for sure!!



2 ½ c cooked chicken breast, chopped
8 oz can crushed pineapple in 100% juice, drained
¼ c roasted almonds (I used slivered almonds)
½ c matchstick carrots
¼ c green onions, finely chopped
¼ c light mayo
¼ c plain fat-free Greek yogurt
1 tbsp Worcestershire sauce
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
4 Flat-Out Flatbread wraps (I used a 60 cal low-carb tortilla)

In a medium size bowl, combine chopped chicken, pineapple, almonds, carrots, and green onions. Toss to combine. In a separate bowl, combine light mayonnaise, Greek yogurt, Worcestershire sauce, garlic powder, salt, and black pepper. Whisk ingredients together. Transfer mayo mixture to chicken mixture and stir well to combine all ingredients. If you want to make a wrap, add equal parts of chicken salad to the center of each Flatbread wrap. Roll and fold each wrap tightly. Serve immediately or refrigerate.

Original recipe found here.

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