Caribbean Chicken Salad
- Total Time
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.
uncooked sweet potato(es)1 pound(s), peeled and cut into 1-inch chunks
reduced calorie mayonnaise⅓ cup(s)
plain fat free yogurt¼ cup(s)
fresh lime juice1 Tbsp
curry powder2 tsp
table salt½ tsp
black pepper¼ tsp, freshly ground
cooked skinless boneless chicken breast(s)10 oz, thinly sliced
pineapple2 cup(s), fresh, chunks
grapes2 cup(s), red, seedless, halved
mango(es)1 large, peeled, seeded, and cut into 3/4-inch chunks
uncooked red onion(s)1 small, chopped
lettuce4 leaf/leaves, large, romaine
- 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.
- Meanwhile, combine the mayonnaise, yogurt, lime juice, curry powder, salt, and pepper in a small bowl; mix well.
- 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.
- 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.