Pineapple Chicken Salad Stuffed Peppers

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

Minutes

Total Time

20

Minutes

Makes

2

servings

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 jalape├▒o 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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For a creative presentation, mix and match the peppers to hold the chicken salad.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 125mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 2g,
    • Sugars 7g),
  • Protein 38g;
Percent Daily Value*:
    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.