Caribbean Chicken Salad
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1 can (10 ounce) chunk white chicken in water, thoroughly drained
1 can (8 ounce) 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 gingeroot
1 tablespoon fresh lime juice
Salt and pepper, to taste
2 papayas or 2 small melons, halved and seeded
Lime or lemon wedges
: Approximately 15 minutes
Toss the chicken, pineapple, water chestnuts, and green onions.
Mix the mayonnaise, ginger, lime juice, and salt and pepper. Toss with the chicken mixture.
Cut a thin slice from bottom of each fruit half to make a flat surface for plating; place halves on 4 serving plates. Mound the chicken salad in the fruit halves. Serve with lime or lemon wedges.
Nutritional Information Per Serving
: 340 calories; 12 g fat; 40 mg cholesterol; 350 mg sodium; 41 g carbohydrate; 6 g fiber; 17 g protein.
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