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Caribbean Chicken Salad

SUBMITTED BY: Canned Food Alliance 

"This refreshing salad, created with canned chicken and pineapple, makes a perfect, hassle-free brunch or lunch entree."
RECIPE RATING:
This recipe has been rated 1 time with an average star rating of 4.0
Read Reviews (1)
PREP TIME  20 Min
READY IN  20 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (10 ounce) can chunk white chicken in water, thoroughly drained
  • 1 (8 ounce) can pineapple chunks, thoroughly drained
  • 1/2 cup drained, canned water chestnuts, quartered
  • 1/3 cup sliced green onions
  • 3 tablespoons mayonnaise
  • 1 1/2 tablespoons minced fresh ginger
  • 1 tablespoon fresh lime juice
  • salt and pepper to taste
  • 2 papayas or small cantaloupes, halved and seeded
  • lime or lemon wedges

DIRECTIONS

  1. In bowl, mix all ingredients except salt, pepper, fruit halves and lime or lemon wedges. Season with salt and pepper.
  2. Cut a thin slice from bottom of each fruit half to make a flat surface for plating; place halves on 4 serving plates. Mound chicken salad in fruit halves, dividing equally. Serve with lime or lemon wedges.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on jun. 28, 2005 by MINALEWIS 
Delicious Summer Salad - I liked the use of canned chicken - it made it easy to make outdoors! MORE


 
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Nutritional Information
Caribbean Chicken Salad

Servings Per Recipe: 4

Amount Per Serving

Calories: 272

  • Total Fat: 14g
  • Cholesterol: 47mg
  • Sodium: 563mg
  • Total Carbs: 22g
  •     Dietary Fiber: 3.3g
  • Protein: 16.6g

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