Hawaiian Chicken Salad
Yield
6 servingsPrep
20 minCook
15 minReady
35 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
whole, skinned and boned |
|
| 1 ½ | cups |
sour cream
|
|
| ½ | cup |
chutney
finely chopped |
* |
| 1 | teaspoon |
curry powder
|
|
| ¼ | teaspoon |
ginger
ground |
|
| ¼ | cup |
coconut
toasted, shredded |
*
|
| 3 | each |
cantaloupe
or small honeydew melons, or large papayas |
*
|
| 4 | cups |
lettuce
shredded, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
whole, skinned and boned |
|
| 355 | ml |
sour cream
|
|
| 118 | ml |
chutney
finely chopped |
* |
| 5 | ml |
curry powder
|
|
| 1.3 | ml |
ginger
ground |
|
| 59 | ml |
coconut
toasted, shredded |
*
|
| 3 | each |
cantaloupe
or small honeydew melons, or large papayas |
*
|
| 946 | ml |
lettuce
shredded, optional |
|
Directions
Place chicken on steamer rack over 1 cup boiling water.
Cover and steam 15 minutes or until cooked through, but still moist.
Dice or shred meat.
Combine sour cream, chutney, curry powder and ginger until mixed.
Mix dressing with chicken and coconut.
Chill.
Cut cantaloupes, honeydew melons or papayas in halves, remove seeds and fill cavities with chicken salad.
Or, spoon chicken salad on shredded lettuce and garnish with slices of fruit.
