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



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Caribbean Chicken Salad
Plantain Pie
Shopping List
Utensils & Cookware
Aprons Advice

Caribbean Chicken Salad

Ingredients
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)

Steps

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%

Plantain Pie

Ingredients
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

Steps

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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Dairy
2 eggs (or 1/2 cup egg substitute)
1 prepared 9-inch pie crust

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