Caribbean Chicken Salad ReciMeal
1 can (10 ounces) chunk-white chicken in water, thoroughly drained
1 can (8 ounces) pineapple chunks in juice, thoroughly drained
1/2 cup drained, canned water chestnuts, quartered
1/3 cup sliced green onions
3 tablespoons mayonnaise
1 1/2 tablespoons minced gingerroot
1 tablespoon fresh lime juice
Salt and pepper, to taste
2 small papayas or 2 small melons, halved and seeded
Lime or lemon wedges
2 whole-wheat pita pockets
Toss chicken, pineapple, water chestnuts and green onions in a medium bowl. In a separate bowl, mix mayonnaise, gingerroot, lime juice, salt and pepper. Add to chicken mixture and toss gently. Cut a thin slice from the bottom of each papaya half to make a flat surface for plating; place halves on 4 serving plates. Mound chicken salad in the papaya halves. Serve with lime wedges, and 1/2 pita per serving.
Nutritional Information Per Serving: Calories 280; Total fat 17g; Saturated fat 3.5g; Cholesterol 55mg; Sodium 340mg; Carbohydrate 22g; Fiber 4g; Protein 11g; Vitamin A 20%DV*; Vitamin C 90%DV; Calcium 6%DV; Iron 8%DV Per serving, this dish provides from MyPyramid: About 3/4 cup Fruit Group; 1 ounce Grains Group; 2 ounces Meat and Beans Group *Daily Value
Pairs Well With
ReciMeals are designed to be complete meals that need only be accompanied by a beverage, and sometimes a side salad or slice of bread. A ReciMeal provides significant amounts of at least three of the five MyPyramid food groups: about 1/2 cup of fruits, 1/2 cup of vegetables, 1 ounce equivalent of grain foods, 2 ounces or the equivalent of lean meat or beans or 1 cup or the equivalent of milk per recipe serving. This exotic pairing of tropical fruit and chicken takes no more skill, time or effort than putting together a typical chicken salad – made easy with protein-rich, white-meat chicken. Serving it in a papaya half delivers more fruit to your day’s food choices.