Broiled Pineapple Chicken Salad
Recipe from
Better Homes and Gardens
Fresh pineapple, jicama, and carrot highlight this healthy summer chicken salad.
Servings:
4 servings
Prep Time:
20 mins
Total Time:
32 mins
Ingredients
-
4 mediumskinless, boneless chicken breast halves or turkey breast tenderloin steaks (about 1 pound total)see savings
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1/4 of a mediumpineapple, cored and cut into wedgessee savings
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6 cupsshredded lettucesee savings
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1 cuppeeled jicama cut into thin bite-size stripssee savings
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1 cupcoarsely shredded carrotssee savings
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1 6-ounce cartontropical or pineapple fat-free yogurtsee savings
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2 tablespoonspineapple or orange juicesee savings
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1/2 teaspooncurry powdersee savings
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1/8 teaspoonblack peppersee savings
Directions
1.
Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 6 minutes. Turn chicken. Add pineapple wedges to broiler pan. Broil for 6 to 9 minutes more or until chicken is tender and no longer pink, turning pineapple once during broiling. Cut chicken into bite-size strips.
2.
Arrange shredded lettuce on 4 dinner plates. Top with chicken and pineapple. Sprinkle with jicama and carrots.
3.
For dressing, in a small bowl stir together yogurt, pineapple juice, curry powder, and black pepper. Drizzle over salads. Makes 4 servings.
Nutrition information
Calories 221, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 61 mg, Sodium 95 mg, Carbohydrate 21 g, Fiber 2 g, Protein 25 g. Daily Values: Vitamin A 80%, Vitamin C 31%, Calcium 8%, Iron 12%. Exchanges: Vegetable 2, Fruit 1.
Percent Daily Values are based on a 2,000 calorie diet
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