Caribbean chicken salad.

Yield: 1 Servings

Measure Ingredient
3 ounces 90 g cooked long grain rice
1 ounce 30 g pineapple in natural
\N \N Juice, drained and chopped.
\N \N Half medium banana sliced.
15 ounces 45 g black grapes, halved
\N \N And pipped.
2 teaspoons Lemon juice.
\N \N Quarter oz 7 g sultanas.
2 teaspoons Desiccated coconut.
1 tablespoon Low fat natural yoghurt.
2 teaspoons Low calory mayonnaise.
\N pinch Chili powder (optional).
2 ounces 60 g cooked chicken, chopped
\N \N Salt and pepper.
\N \N Lemon slices and fresh
\N \N Sprigs of parsley to garnish

1. Mix together the rice, pineapple, banana, grapes and lemon juice.

2. In a small bowl combine the sultanas, coconut yoghurt, mayonnaise and chili powder if using. Add the chicken and rice mixture stirring well to coat. Season with salt and pepper.

3. Serve garnished with lemon slices and parsley sprigs.

Preparation 10 minutes.

Similar recipes