Maui Chicken Salad

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To toast coconut, preheat oven to 350°F Spread coconut onto nonstick baking sheet; bake 5 minutes, until golden brown. Remove from oven; let cool.
  • To prepare dressing, in blender or food processor, combine juice, vinegar, minced mint, sugar, pepper and salt; process until well blended.
  • With motor running, slowly pour oil through feed tube; process 1 minute, until slightly thickened.
  • To prepare salad, in large skillet, bring 3 cups water to a boil.
  • Add chicken; return liquid to a boil.
  • Reduce heat to low; poach chicken, covered, 10 minutes, until cooked through.
  • With slotted spoon, remove chicken from liquid; discard liquid.
  • Set chicken aside to cool.
  • Cut cooled chicken into bite-size pieces; place into medium bowl.
  • Add 2 tablespoons dressing; toss to combine.
  • In large bowl, combine pineapple, kiwi fruits, strawberries, mango and remaining dressing; transfer to large serving platter.
  • Top fruit mixture with chicken mixture; sprinkle with coconut.
  • Serve garnished with mint sprigs.
  • SERVING (1 1/2 CUPS) PROVIDES: 1 1/2 Fats, 1 1/2 Fruits, 2 Proteins, 10 Optional Calories.
  • PER SERVING: 235 Calories, 9 g Total Fat, 2 g Saturated Fat, 41 mg Cholesterol, 89 mg Sodium, 23 g Total Carbohydrate, 4 g Dietary Fiber, 18 g Protein, 35 mg Calcium; 5 points.
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