Caribbean Chicken Salad
2
Points®
Total time: 32 min • Prep: 15 min • Cook: 17 min • Serves: 4 • Difficulty: Easy
This easy-to-make salad has a refreshing tropical taste. Pick up the pineapple and mango from the salad bar if you want the convenience.
Ingredients
Uncooked sweet potato
1 pound(s), peeled and cut into 1-inch chunks
Reduced calorie mayonnaise
⅓ cup(s)
Plain fat free yogurt
¼ cup(s)
Fresh lime juice
1 Tbsp
Curry powder
2 tsp
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Cooked skinless boneless chicken breast
10 oz, thinly sliced
Pineapple
2 cup(s), fresh, chunks
Grapes
2 cup(s), red, seedless, halved
Mango
1 large, peeled, seeded, and cut into 3/4-inch chunks
Red onion
1 small, chopped
Lettuce
4 leaf/leaves, large, romaine
Instructions
1
Bring the sweet potato, with enough cold water to cover, to a boil in a medium saucepan. Reduce the heat and simmer, covered, until tender, about 10 minutes. Drain, then rinse the potato under cold water.
2
Meanwhile, combine the mayonnaise, yogurt, lime juice, curry powder, salt, and pepper in a small bowl; mix well.
3
Combine the chicken, pineapple, grapes, mango, and onion in a large bowl. Add the mayonnaise mixture and sweet potato to the chicken mixture; toss to coat.
4
Place a lettuce leaf on each of 4 plates. Top each lettuce leaf with 2 cups of the salad. Serve at once. Yields 1 filled lettuce leaf per serving.
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