RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1950
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| Recipe Name: |
Tropical Chicken Salad |
| Source: |
, April 1999 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
Caribbean |
Kosher for Passover: |
Yes |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$2.86
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
4 6-ozs chicken breast, boneless, skinless
0.25 Cup oil, olive
3 Tablespoons vinegar, red wine
1 Large mango peeled, pitted, chopped
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Directions:
Preheat oven to 425 degrees. Place chicken in baking pan. Season generously with salt and pepper. Bake until cooked through, about 20 minutes. Cool completely; cut chicken into bite-size pieces.
Whisk olive oil, vinegar, mustard and sage to blend in small bowl. Combine chicken, salad greens, papaya, mango, raspberries and mint in large bowl. Add dressing and toss well. Divide mixture among 4 plates. Sprinkle with walnuts and serve. |
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| Nutrition per Serving: |
| Calories: |
436 |
Total Carbs: |
33.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
96.0 |
Fat: |
13.6 |
Protein: |
46.12 |
| Fiber: |
8.46 |
Sodium: |
145.05 |
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