Pineapple Chicken Salad
Jul 14, 2007 13:15:22 GMT -8
Post by carol on Jul 14, 2007 13:15:22 GMT -8
Pineapple Chicken Salad
2 tablespoons Dijon mustard
1 tablespoon olive oil
1/4 cup fresh lime juice
12 ounces shredded, poached or store-bought roasted chicken (about 3 cups), recipe follows
1 small head (1 1/2 pounds) napa cabbage, halved lengthwise and finely shredded crosswise
4 plum tomatoes, thinly sliced lengthwise
4 scallions, thinly sliced (about 1/2 cup)
1/2 small pineapple, peeled, cored, quartered, and thinly sliced crosswise
Coarse salt and ground pepper
1. In a small bowl, whisk together mustard, oil, and lime juice. In a large bowl, toss together chicken, cabbage, tomatoes, and scallions.
2. Just before serving, toss chicken mixture with pineapple and dressing (do not let stand). Season with salt and pepper.
Poached Chicken recipe:(makes 3 to 4 cups)
4 boneless, skinless chicken breast halves
1. In a large skillet, bring 1 inch salted water to a boil. Add chicken, cover, and reduce heat to medium-low. Cook 5 minutes; remove from heat. Let steam until cooked through, 10 to 15 minutes.
Per serving: 174 calories; 5.9 grams fat; 4.9 grams protein; 20.2 grams carbohydrates; 2.9 grams fiber
EVERYDAY FOODS
2 tablespoons Dijon mustard
1 tablespoon olive oil
1/4 cup fresh lime juice
12 ounces shredded, poached or store-bought roasted chicken (about 3 cups), recipe follows
1 small head (1 1/2 pounds) napa cabbage, halved lengthwise and finely shredded crosswise
4 plum tomatoes, thinly sliced lengthwise
4 scallions, thinly sliced (about 1/2 cup)
1/2 small pineapple, peeled, cored, quartered, and thinly sliced crosswise
Coarse salt and ground pepper
1. In a small bowl, whisk together mustard, oil, and lime juice. In a large bowl, toss together chicken, cabbage, tomatoes, and scallions.
2. Just before serving, toss chicken mixture with pineapple and dressing (do not let stand). Season with salt and pepper.
Poached Chicken recipe:(makes 3 to 4 cups)
4 boneless, skinless chicken breast halves
1. In a large skillet, bring 1 inch salted water to a boil. Add chicken, cover, and reduce heat to medium-low. Cook 5 minutes; remove from heat. Let steam until cooked through, 10 to 15 minutes.
Per serving: 174 calories; 5.9 grams fat; 4.9 grams protein; 20.2 grams carbohydrates; 2.9 grams fiber
EVERYDAY FOODS