Maui Chicken Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/3 cup fresh lime juice
• 2 tablespoons rice wine vinegar
• 3 tablespoons fresh mint leaves, minced
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon black pepper, freshly ground
• 1 pinch salt
• 2 tablespoons macadamia nut oil or 2 tablespoons walnut oil
• 10 ounces boneless skinless chicken breasts
• 1/4 medium pineapple, pared cored and cut into 1-inch chunks
• 2 medium kiwi fruits, pared halved and sliced
• 1 cup strawberry, sliced
• 1/2 small mango, pared pitted and cut into 1/2-inch chunks
• 2 tablespoons coconut, shredded toasted
• fresh mint sprig, to garnish

Recipe

• 1 to toast coconut, preheat oven to 350°f spread coconut onto nonstick baking sheet; bake 5 minutes, until golden brown. remove from oven; let cool.
• 2 to prepare dressing, in blender or food processor, combine juice, vinegar, minced mint, sugar, pepper and salt; process until well blended.
• 3 with motor running, slowly pour oil through feed tube; process 1 minute, until slightly thickened.
• 4 to prepare salad, in large skillet, bring 3 cups water to a boil.
• 5 add chicken; return liquid to a boil.
• 6 reduce heat to low; poach chicken, covered, 10 minutes, until cooked through.
• 7 with slotted spoon, remove chicken from liquid; discard liquid.
• 8 set chicken aside to cool.
• 9 cut cooled chicken into bite-size pieces; place into medium bowl.
• 10 add 2 tablespoons dressing; toss to combine.
• 11 in large bowl, combine pineapple, kiwi fruits, strawberries, mango and remaining dressing; transfer to large serving platter.
• 12 top fruit mixture with chicken mixture; sprinkle with coconut.
• 13 serve garnished with mint sprigs.
• 14 serving (1 1/2 cups) provides: 1 1/2 fats, 1 1/2 fruits, 2 proteins, 10 optional calories.
• 15 per serving: 235 calories, 9 g total fat, 2 g saturated fat, 41 mg cholesterol, 89 mg sodium, 23 g total carbohydrate, 4 g dietary fiber, 18 g protein, 35 mg calcium; 5 points.