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Publix Aprons Recipes

Caribbean Chicken Salad With Plantain Pie

Total Time - 45 minutes / Makes 4 Servings

Cooking Sequence

  • Preheat oven
  • Prepare plantain pie and begin to bake - 15 minutes
  • Prepare chicken salad and finish baking pie; serve - 30 minutes
  • Let pie cool and serve

Caribbean Chicken Salad With Plantain Pie

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.
2. Chill salad (or may be served at room temperature). Arrange lettuce leaves on serving plates; mound chicken salad in center and serve.

CALORIES (per 1/4 recipe) 190kcal; FAT 9g; CHOL 60mg;
SODIUM 440mg; CARB 12g; FIBER 1g; PROTEIN 18g;
VIT A 25%; VIT C 35%; CALC 2%; IRON 4%

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Plantain Pie

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.
2. Cut ends off plantains; slice through peel lengthwise for easy removal. Remove and discard peels; place plantains in blender (or food processor). Add remaining ingredients and process 20–30 seconds, scraping sides down as needed, or until smooth and fully blended.
3. Pour mixture into pie crust. Bake 30 minutes or until center of pie is set and crust is golden. Cool completely and serve.
(Makes 8 servings.)

CALORIES (per 1/8 recipe) 250kcal; FAT 9g; CHOL 55mg;
SODIUM 160mg; CARB 41g; FIBER 2g; PROTEIN 4g;
VIT A 20%; VIT C 80%; CALC 2%; IRON 6%
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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.


Add to your grocery list 2 eggs (or 1/2 cup egg substitute)
Add to your grocery list 1 prepared 9-inch pie crust

Dry Grocery
Add to your grocery list 1 tbsp brown sugar
Add to your grocery list 1/4 tsp cinnamon
Add to your grocery list 1/2 tsp curry powder
Add to your grocery list 1/4 cup diced pimientos
Add to your grocery list 1 tbsp honey
Add to your grocery list 1/8 tsp kosher salt
Add to your grocery list 1/3 cup light mayonnaise
Add to your grocery list 1 (8-oz) can pineapple tidbits in juice

Add to your grocery list 1 (10-oz) package roasted, diced chicken

Add to your grocery list 12-16 leaves Bibb lettuce
Add to your grocery list 1 lemon (for juice)
Add to your grocery list 1 (24-oz) jar mango slices in light syrup
Add to your grocery list 2 very well-ripened plantain

Suggested Items
Add to your grocery list Hawaiian dinner rolls
Add to your grocery list whipped topping (for pie)
Add to your grocery list black bean soup
Add to your grocery list rice
Add to your grocery list avocado and tomato slices

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Utensils & Cookware

  • 9-inch pie plate
  • blender/food processor
  • medium bowl, spatula
  • cooking spoons
  • knife and cutting board
  • measuring utensils
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Aprons Advice

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.

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Recipe Version soup0075