Tropical Chicken Salad With Pineapple |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Serve on a bed of green in a hollowed out pineapple half with crackers for an appetizer, in a wrap or on your favorite bread with lettuce and tomatoes. You won't need much mayo because of the juiciness of the pineapple distributes moisture keeping the fat down. Ingredients:
1 lb cooked chicken, shredded |
1/2 cup crushed pineapple, drained |
1 tablespoon celery, diced (optional) |
1 tablespoon pecans, toasted and chopped (optional) |
1/2 teaspoon gingerroot, minced |
2 tablespoons red onions, minced |
2 garlic cloves, minced |
1 teaspoon dijon mustard |
1/2 teaspoon curry powder |
1 tablespoon lemon juice |
1 tablespoon fresh parsley, minced (cilantro) |
1/4 cup low-fat mayonnaise |
salt and pepper |
4 flour tortillas (optional) |
Directions:
1. Mix dressing ingredients together.
2. Add pineapple, celery, water chestnuts and chicken to dressing.
3. Serve in a wrap or on a bed of greens.
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