Caribbean Chicken Salad. Recipe




Caribbean Chicken Salad. Ingredients

3 oz 90 g cooked long grain rice
1 oz 30 g pineapple in natural
1 juice, drained and chopped.
1 half medium banana sliced.
15 oz 45 g black grapes, halved
1 and pipped.
2 tsp lemon juice.
1 quarter oz 7 g sultanas.
2 tsp desiccated coconut.
1 tbsp low fat natural yoghurt.
2 tsp low calory mayonnaise.
1 pinch chili powder (optional).
2 oz 60 g cooked chicken, chopped
1 salt and pepper.
1 lemon slices and fresh
1 sprigs of parsley to garnish

A Recipe for
Caribbean Chicken Salad.

 

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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Caribbean Chicken Salad.

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.







Caribbean Chicken Salad. Directions

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

2. In a small bowl combine the sultanas, coconut yoghurt, mayonnaise
and chili powder if using. Add the chicken and rice mixture stirring
well to coat. Season with salt and pepper.

3. Serve garnished with lemon slices and parsley sprigs.

Preparation 10 minutes.

Serves: 1

 

 

 

 

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Caribbean Chicken Salad. Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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