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.