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Hawaiian Chicken Salad

 

37

Yield

6

servings

Prep

20

min

Cook

15

min

Ready

35

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

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

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 20962% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 68mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 31g
Vitamin A 13% Vitamin C 3%
Calcium 8% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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