Chicken and Fruit Toss
|Water||1⁄4 Cup (4 tbs)|
|Frozen tangerine juice concentrate||1⁄4 Cup (4 tbs)|
|Lemon juice/Lime juice||1 Tablespoon|
|Pineapples||2 Small, chilled|
|Shredded iceberg lettuce||2 Cup (32 tbs)|
|Cubed cooked chicken||1 1⁄2 Cup (24 tbs)|
|Orange||1 , peeled and sectioned|
|Kiwi fruit||1 , peeled, sliced and quartered|
|Monterey jack cheese||2 Ounce, cut into 1 inch julienne sticks|
For dressing, in a small saucepan combine water, tangerine juice concentrate, lemon or lime juice, and cornstarch.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Remove from heat.
Cover surface with waxed paper or clear plastic wrap.
Cool slightly without stirring, then chill.
Meanwhile, for pineapple shells use a sharp knife to cut the pineapples lengthwise in half, crown and all.
Remove hard cores from pineapples.
Cut out pineapple meat, leaving shells intact.
Set pineapple shells aside.
Cut pineapple meat into bite-size chunks.
Set aside 3 cups of the chunks.
(Refrigerate remaining pineapple for another use.) In a medium mixing bowl combine reserved pineapple chunks, lettuce, chicken, orange sections, kiwi fruit, and cheese.
Pour dressing over fruit mixture.
Toss lightly to coat.
Immediately spoon fruit mixture into pineapple shells.
Place shells on 4 salad plates.
Serving size: Complete recipe
Calories 1570 Calories from Fat 266
% Daily Value*
Total Fat 32 g49.5%
Saturated Fat 13.1 g65.7%
Trans Fat 0 g
Cholesterol 312 mg104%
Sodium 788.1 mg32.8%
Total Carbohydrates 234 g78%
Dietary Fiber 31.2 g124.9%
Sugars 166.5 g
Protein 107 g214.2%
Vitamin A 753.8% Vitamin C 1504.4%
Calcium 89.4% Iron 65.7%
*Based on a 2000 Calorie diet