CARIBBEAN CHICKEN SALAD RECIMEAL

CARIBBEAN CHICKEN SALAD RECIMEAL image

Categories Chicken

Yield 4 servings

Number Of Ingredients 11

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1 can (10 ounces) chunk-white chicken in water, thoroughly drained
1 can (8 ounces) pineapple chunks in juice, thoroughly drained
1/2 cup drained, canned water chestnuts, quartered
1/3 cup sliced green onions
3 tablespoons mayonnaise
1 1/2 tablespoons minced gingerroot
1 tablespoon fresh lime juice
Salt and pepper, to taste
2 small papayas or 2 small melons, halved and seeded
Lime or lemon wedges
2 whole-wheat pita pockets

Steps:

Preparation Time: Approximately 15 minutes Preparation: 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