Pineapple-Mango Chicken Salad Pitas

• 1/2 cups Chopped Pineapple
• 1/2 cups Chopped Mango
• 2 whole Large Chicken Breasts, Shredded
• 1/2 cups Low-fat Mayonnaise
• 1/4 teaspoons Ginger
• 1/4 teaspoons Curry
• 1/2 teaspoons Salt
• 3 whole Pita Rounds, Cut In Halves

1. Chop the fruits well.
2. (For the pineapple, try the canned tidbits, well drained.)
3. Shred the chicken well with 2 forks.
4. Mix all of the ingredient (except the pitas, of course!
5. ).
6. Slice the pitas in half, making 6 pockets.
7. Divide the chicken salad equally between each pocket.
8. Tip: I warm the pitas for a few seconds in the microwave so they are a little more pliable and less likely to split when cutting or stuffing.

pineapple, mango, chicken breasts, mayonnaise, ginger, curry, salt, in

Taken from tastykitchen.com/recipes/main-courses/pineapple-mango-chicken-salad-pitas/ (may not work)