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This exotic pairing of tropical fruit and chicken takes no more skill, time or effort than putting together a typical chicken salad – made easy with protein-rich, white-meat chicken. Serving it in a papaya half delivers more fruit to your day’s food choices.
Ingredients: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 gingeroot
1 tablespoon fresh lime juice
Salt and pepper, to taste
2 papayas or 2 small melons, halved and seeded
Lime or lemon wedges
Preparation Time: Approximately 15 minutes
Preparation: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.
Servings: 4
Nutritional Information Per Serving: Calories 340; Fat 12g; Cholesterol 40mg; Sodium 350mg; Carbohydrate 41g; Fiber 6g; Protein 17g
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