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Publix Simple Meals

Caribbean Chicken Salad With Plantain Pie

Makes 4 Servings
Total Time:
45 minutes
Active Time:
45 minutes

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


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.

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.)

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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Caribbean Chicken Salad

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

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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