Caribbean Chicken Salad Recimeal
Ready In: 15 mins
Serves: 4
Yields: 4
Ingredients
- 1 (10 ounce) can chunk-white chicken in water, thoroughly drained
- 1 (8 ounce) can pineapple chunks in juice, thoroughly drained
- 1⁄2 cup water chestnut, canned, drained, quartered
- 1⁄3 cup sliced green onion
- 3 tablespoons mayonnaise
- 1 1⁄2 tablespoons minced gingerroot
- 1 tablespoon fresh lime juice
- salt and pepper, to taste
- limes or lemon wedge
- 2 whole-wheat pita pockets
Directions
- Toss chicken, pineapple, water chestnuts and green onions in a medium bowl. In a separate bowl, mix mayonnaise, gingerroot, lime juice, salt and pepper. Add to chicken mixture and toss gently. Cut a thin slice from the bottom of each papaya half to make a flat surface for plating; place halves on 4 serving plates. Mound chicken salad in the papaya halves. Serve with lime wedges, and 1/2 pita per serving.
- Servings: 4.
- Nutritional Information Per Serving: Calories 280; Total fat 17g; Saturated fat 3.5g; Cholesterol 55mg; Sodium 340mg; Carbohydrate 22g; Fiber 4g; Protein 11g; Vitamin A 20%DV*; Vitamin C 90%DV; Calcium 6%DV; Iron 8%DV Per serving, this dish provides from MyPyramid: About 3/4 cup Fruit Group; 1 ounce Grains Group; 2 ounces Meat and Beans Group *Daily Value.
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