1 1/2 cups cooked chicken, shredded into chunks
1 can (8 ounces) pineapple chunks, thoroughly drained
1/2 cup drained, canned water chestnuts, quartered
1/3 cup sliced green onions
3 tablespoons mayonnaise
1 1/2 tablespoons minced gingeroot
1 tablespoon fresh lime juice
Salt and pepper, to taste
2 papayas or 2 small melons, halved and seeded
Lime or lemon wedges
- Toss the chicken, pineapple, water chestnuts and green onions.
- Mix the mayonnaise, ginger, lime juice and salt and pepper. Toss with the chicken mixture.
- Cut a thin slice from bottom of each fruit half to make a flat surface for plating; place halves on 4 serving plates.
- Mound the chicken salad in the fruit halves. Serve with lime or lemon wedges.
Nutritional Information Per Serving: Calories 340; Fat 12g; Cholesterol 40mg; Sodium 350mg; Carbohydrate 41g; Fiber 6g; Protein 17g
- Salads, Chicken