6 Servings 20 min Cook
2 Tbsp Olive Oil
4 Breast, bone and skin removed Chicken Breast
1 1/3 Oz Nonfat Greek Yogurt
1/3 Cup chopped Celery
1/3 Cup, quartered or chopped Apples
1/3 Cup Grapes
1/4 Cup, sliced Almonds
3 Pita, large (6-1/2" dia) Pita Bread
Heat oil in a pan over medium-high heat.
Add chicken and cook for 7-10 minutes per side or until chicken is cooked through and no longer pink.
Let rest before chopping into bite sized pieces.
Place in a bowl.
Mix in Greek yogurt until all the chicken is coated evenly.
Add celery, apple, grapes, and almonds to the bowl and mix in.
Fill 1/2 pita with serving.
Enjoy immediately; store remaining chicken salad in fridge.