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Pineapple Chicken Salad Stuffed Peppers

 1 Ratings
1 Comments
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 2
  • Save
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Using Yoplait Greek pineapple yogurt gives this chicken salad a sweet and sunny flavor, and the bell pepper "bowls" are a fresh new serving idea.

Recipe by Heather Powers
August 13, 2013

Ingredients

Salad

1 1/2
cups chopped cooked chicken
1/2
cup diced red bell pepper
1/4
teaspoon grated fresh gingerroot
2
tablespoons finely chopped seeded fresh jalapeño chile (about 1/2 chile)
1/3
cup chopped onion
2
tablespoons chopped cilantro
1/8
teaspoon ground black pepper
1
container (5.3 oz) Yoplait® Greek pineapple yogurt
2
small yellow bell peppers, halved lengthwise and seeded

Garnish

Baby kale mix, if desired
Cilantro leaves, if desired

Directions

  • 1 In medium bowl, toss all salad ingredients except yellow bell peppers.
  • 2 Fill each half of yellow pepper with about 1/2 cup chicken salad. If desired, serve on plate garnished with baby kale mix. Garnish chicken salad with cilantro leaves.

Expert Tips

For a creative presentation, mix and match the peppers to hold the chicken salad.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
125mg
5%
Total Carbohydrate
21g
7%
Dietary Fiber
2g
9%
Sugars
7g
Protein
38g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
160%
160%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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