Diced chicken is tossed with spicy nutspineapple, berries and coconut in this unforgettable chickensalad from Chef Lorena Garcia.
Recipe: Lorena Garcia’s TropicalChicken Salad
with Caramelized Walnuts and Coconut Shavings
Chicken Salad:2 cups fresh diced pineapple2 chicken breasts, diced and boiled inwater
1/2 cup strawberries cut in quarters
2 tablespoons Caribbean jerk seasoning
2 tablespoons chicken stock1 tablespoon molasses3/4 cup SPLENDA® No Calorie Sweetener,Granulated3/4 cup walnuts
Tropical Dressing:1/2 cup apple, diced
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon Dijon mustard
1/4 cup sherry vinegar
1/2 cup extra-virgin olive oil
Salt and fresh pepper, to taste1/2 cup coconut shavings for garnish
Makes 4 servings.
Nutritional Facts Per Serving (1/4 of recipe):Calories: 630; Calories from Fat: 470; Total Fat: 53g; SaturatedFat: 12g; Cholesterol: 35mg; Sodium: 910mg; Total Carbs: 26g;Dietary Fiber: 6g; Sugars: 17g; Protein: 19g
Exchanges per Serving: 2 1/2 Lean Meats,1/2 Starch, 9 Fats, 1 Fruit
Recipe courtesy of Splenda, Inc. Splenda®is a no-calorie sweetener made from sugar that is suitable fordiabetics. For more information regarding this product, pleasecall 1-800-777-5363 or visit their website at www.splenda.com.
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