Caribbean Chicken Salad
1 lemon (for juice, rinsed)
1 (10-ounce) package roasted, diced chicken
1 (8-ounce) can pineapple tidbits in juice (drained)
1/3 cup light mayonnaise
1/4 cup diced pimientos (drained)
1/2 teaspoon curry powder
12–16 Bibb lettuce leaves (rinsed)
1. Squeeze juice of lemon into medium bowl. Stir in remaining ingredients (except lettuce) until well blended.
CALORIES (per 1/4 recipe) 190kcal; FAT 9g; CHOL 60mg;
1 prepared 9-inch pie crust
2 very well-ripened plantains (rinsed)
1 (24-ounce) jar mango slices in light syrup (drained)
2 eggs (or 1/2 cup egg substitute)
1 tablespoon brown sugar
1 tablespoon honey
1/4 teaspoon cinnamon
1/8 teaspoon kosher salt
1. Preheat oven to 450°F. Arrange pie crust in 9-inch pie plate; pinch or fold edges of dough to finish.
SODIUM 160mg; CARB 41g; FIBER 2g; PROTEIN 4g;
VIT A 20%; VIT C 80%; CALC 2%; IRON 6%
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Utensils & Cookware
Fresh mango can be used instead of the jarred mango for the pie. Four or five ripe mangos should yield the 2 1/2 cups of fruit needed.
Recipe Version 07/07-0075 H