Ingredients

• 2 cups chicken, cooked
• 1 cup pineapple tidbits
• 1/2 cup low-fat mayonnaise
• 1/2 cup green bell pepper
• 1/3 cup carrots
• 1/2 teaspoon black pepper
• 4 pieces flatbread

Preparation

1. Dice cooked chicken.
2. Drain pineapple; chop bell pepper and shred carrots.
3. Combine all ingredients in a bowl.
4. Refrigerate until chilled.
5. Serve chicken salad open-face on flatbread or wrapped in a 6-inch flour tortilla.

Helpful hints

• Adjust portion for a lower or higher protein diet.
• Serve on top of mixed salad greens, instead of bread, if desired.