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Caribbean Chicken Salad.

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Submitted by trixx

YIELD

2 servings

PREP

10 min

COOK

?

READY

10 min

Ingredients

3 86.7
OUNCES ML/G LONG GRAIN RICE
cooked
1 28.9
OUNCE ML/G PINEAPPLE
in natural juice, drained and chopped
½ 0.5
MEDIUM MEDIUM BANANAS
sliced
15 433.5
OUNCES ML/G GRAPES, SEEDLESS
black, halved, pipped
2 1E+1
TEASPOONS ML LEMON JUICE
¼ 0.3
EACH EACH GOLDEN RAISINS
sultanas *
2 1E+1
1 15
TABLESPOON ML YOGURT, PLAIN
2 1E+1
TEASPOONS ML MAYONNAISE
1 1
PINCH PINCH CHILI POWDER
optional *
2 57.8
OUNCES ML/G CHICKEN
cooked, chopped
1 1
X X SALT AND BLACK PEPPER
to tasste *
1 1
EACH EACH LEMON
sliced, for garnish
1 1
X X PARSLEY SPRIGS
for garnish *

Directions

  1. Mix together the rice, pineapple, banana, grapes and lemon juice.

  2. In a small bowl combine the sultanas, coconut, yoghurt, maynaisse and chili powder if using.

Add the chicken and rice mixture, stirring well to coat.

Season with salt and pepper.

  1. Serve garnished with lemon slices and parsley sprigs.
* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 137 12% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 29mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 17%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 
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