Caribbean Chicken Salad
Raw sweet potato(es)
1 pound(s), peeled and cut into 1-inch chunks
Reduced calorie mayonnaise
Plain fat free yogurt
Fresh lime juice
¼ tsp, freshly ground
Cooked skinless boneless chicken breast(s)
10 oz, thinly sliced
2 cup(s), fresh, chunks
2 cup(s), red, seedless, halved
1 large, peeled, seeded, and cut into 3/4-inch chunks
Uncooked red onion(s)
1 small, chopped
4 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.