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Rainbow Chicken Salad

Natural.Foodie's picture
Ingredients
  Boston lettuce head 4
  Chicken 2 Cup (32 tbs), diced and cooked
  Oranges 2 Medium, peeled and chopped to make 1 cup
  Fresh pineapple/Use canned pineapple chunks in natural juice, drained 1 Cup (16 tbs), chopped
  Frozen blueberries 1 Cup (16 tbs) (Fresh / Unsweetened, Thawed)
  Ground cinnamon 1 Teaspoon (Or As Desired, For Garnish)
For banana cream
  Ripe bananas 2 Small, sliced
  Fresh lemon juice 1 Teaspoon
  Plain low-fat yogurt 1 Pint (2 Cups)
  Coconut extract 1 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
Directions

GETTING READY
1) From the heads of lettuce, remove the hearts. Do not separate or tear the outer leaves.
2) Retain the outer leaves for lettuce bowls in which the salad can be served.
3) Wash the leaves gently. Place on paper towels in the refrigerator until needed.
4) Meanwhile, wash the hearts, tear them into bite-size pieces and put in a large bowl. This will make approximately 5 cups of torn lettuce.
5) Also, prepare the banana cream dressing by mixing the sliced bananas and lemon juice in a blender, followed by the remaining ingredients.

MAKING
6) To the torn lettuce, add the chicken, oranges, pineapple and 1 cup banana cream dressing. Toss well. (You can store the rest of the dressing in the refrigerator for use later.)

FINALIZING
7) On a large chilled salad plate, place each lettuce bowl.
8) Evenly divide the salad into them.
9) On top of each serving, spoon 1/4 cup of the blueberries.
10) With cinnamon, lightly sprinkle each salad.

SERVING
11) This is a delicious entree for a light lunch or supper menu. Serve gingerbread muffins as an accompaniment.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Servings: 
8

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