Spring Chicken Salad

Spring Chicken Salad

Ingredients

• 12 pound purchased whole roasted chicken

• 4cups coarsley chopped fruit, such as peeled and cored pineapple, peeled and seeded mango, and/or peeled kiwifruit

• 2cups coarsely chopped, peeled jicama

• 2tablespoons thinly sliced green onion

• 1/2cup mayonnaise or salad dressing

• 1/2teaspoon finely shredded lime peel

• 2tablespoons lime juice

• 1clove garlic, minced

• 2teaspoons Jamaican jerk seasoning or Mediterranean or Greek seasoning or 1 teaspoon Thai seasoning

• 1/4teaspoon salt

• Bibb lettuce

• 2cups mesclun salad greens, cut into bite-size pieces

Directions

1. Remove meat from roasted chicken. Coarsely chop (you should have about 3 cups). Discard skin, if desired, and bones.

1. In a very large bowl combine chicken, pineapple (or other fruit), jicama, and green onion; set aside.

1. 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.

1. 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.

Nutrition Facts (Spring Chicken Salad)

• Per serving:
 
• 401 kcal cal., 
• 25 g fat 
• (5 g sat. fat, 
• 11 g polyunsaturated fat, 
• 4 g monounsatured fat), 
• 73 mg chol., 
• 366 mg sodium, 
• 21 g carb., 
• 2 g fiber, 
• 13 g sugar, 
• 22 g pro.
 
• Percent Daily Values are based on a 2,000 calorie diet

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