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maui chicken salad

lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

From Weight Watchers New 365 Day Menu Cookbook.

yield 4 serving(s)
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For maui chicken salad

  • 1/3 c
    fresh lime juice
  • 2 Tbsp
    rice wine vinegar
  • 3 Tbsp
    fresh mint leaves, minced
  • 1/2 tsp
    granulated sugar
  • 1/4 tsp
    clack pepper, freshly ground
  • 1 pinch
    salt
  • 2 Tbsp
    macadamia nut oil or walnut oil
  • 10 oz
    skinless boneless chicken breasts
  • 1/4 md
    pineapple, pared, cored, cut into 1-inch chunks
  • 2 md
    kiwi fruit, pared, halved and sliced
  • 1 c
    strawberries, sliced
  • 1/2 sm
    mango, pared, pitted, cut into 1/2-inch chunks
  • 2 Tbsp
    coconut, shredded, toasted
  • fresh mint sprigs, garnish

How To Make maui chicken salad

  • 1
    To prepare dressing, in blender or food processor, combine juice, vinegar, minced mint, sugar, pepper and salt; process until well blended. With motor running, slowly pour oil through feed tube; process 1 minute, until slightly thickened.
  • 2
    To prepare salad, in large skillet, bring 3 cups water to a boil. Add chicken; return liquid to a boil. Reduce heat to low; poach chicken, covered, 10 minutes, until cooked through. With slotted spoon, remove chicken from liquid; discard liquid. Set chicken aside to cool.
  • 3
    Cut cooled chicken into bite-size pieces; place into medium bowl. Add 2 tablespoons dressing; toss to combine.
  • 4
    In large bowl, combine pineapple, kiwi fruits, strawberries, mango and remaining dressing; transfer to large serving platter. Top fruit mixture with chicken mixture; sprinkle with coconut. Serve garnished with mint sprigs.
  • 5
    SERVING (1 1/2 CUPS) PROVIDES: 1 1/2 Fats, 1 1/2 Fruits, 2 Proteins, 10 Optional Calories. PER SERVING: 235 Calories, 9 g Total Fat, 2 g Saturated Fat, 41 mg Cholesterol, 89 mg Sodium, 23 g Total Carbohydrate, 4 g Dietary Fiber, 18 g Protein, 35 mg Calcium; 5 points
  • 6
    NOTE: To toast coconut, preheat oven to 350°F. Spread coconut onto nonstick baking sheet; bake 5 minutes, until golden brown. Remove from oven; let cool.
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