Loaded with fresh fruits and vegetables, this easy chicken salad is so delicious your family won’t realize how good it is for them,which is good and ealthy recipe.
1 2 – 2 1/2 pound purchased whole roasted chicken
4 cups coarsley chopped fruit, such as peeled and cored pineapple, peeled and seeded mango, and/or peeled kiwifruit
2 cups coarsely chopped, peeled jicama
2 tablespoons thinly sliced green onion
1/2 cup mayonnaise or salad dressing
1/2 teaspoon finely shredded lime peel
2 tablespoons lime juice
1 clove garlic, minced
2 teaspoons Jamaican jerk seasoning or Mediterranean or Greek seasoning or 1 teaspoon Thai seasoning
1/4 teaspoon salt
2 cups mesclun salad greens, cut into bite-size pieces
Pea shoots or watercress (optional)
1. Remove meat from roasted chicken. Coarsely chop (you should have about 3 cups). Discard skin, if desired, and bones.
2. In a very large bowl combine chicken, pineapple (or other fruit), jicama, and green onion; set aside.
3. For dressing, in a small bowl combine mayonnaise, lime peel, lime juice, garlic, seasoning, and salt. Spoon about half the dressing over chicken mixture; toss to coat well.
4. Line 4 individual serving plates with Bibb lettuce. Add mesclun mix to each plate. Arrange some of the chicken mixture on each plate. Top with pea shoots. Drizzle with some of the remaining dressing. Makes 6 to 8 servings.