Caribbean Chicken Salad
This chicken salad recipe is served in
papaya halves for a special tropical twist.
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| Caribbean Chicken Salad |
1 can (10 ounces) chunk white chicken
in water, thoroughly drained
1 can (8 ounces) pineapple chunks,
thoroughly drained
1/2 cup drained, canned water
chestnuts, quartered
1/3 cup sliced green onions
3 tablespoons mayonnaise
1 1/2 tablespoons minced fresh ginger
1 tablespoon fresh lime juice
Salt and pepper, to taste
2 papayas or 2 small cantaloupes,
halved and seeded
Lime or lemon wedges
In bowl, mix all ingredients except
salt, pepper, fruit halves and lime or lemon wedges. Season with salt and pepper.
Cut a thin slice from bottom of each
fruit half to make a flat surface for plating; place halves on 4 serving
plates. Mound chicken salad in fruit halves, dividing equally. Serve with lime
or lemon wedges.
Makes 4 servings
Prep Time: 20 minutes
Nutritional Information Per Serving:
340 calories; 12 g fat; 40 mg cholesterol; 350 mg sodium; 41 g carbohydrate; 6
g fiber; 17 g protein.
