Pineapple Chicken Salad Stuffed Peppers

Heather Powers, Blogger at kissmybroccoli.com created this recipe. Sweet pineapple yogurt combined with a little zip from some spicy peppers make for a fun twist on the traditional chicken salad! Perfect for a summer picnic at the park!

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 2

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

  • 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
5%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
125mg
125%;
Total Carbohydrate
21g
21%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
38g
38%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
160%;
Calcium
8%;
Iron
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 Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.