Tropical Scallop Salad
|Tropical dressing||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Whole chicken breast||1 Large, skinned and boned|
|Bay scallops||8 Ounce (Fresh Or Frozen)|
|Carrot||1 Cup (16 tbs), cut into julienne strips|
|Cream cheese||1 1⁄2 Ounce, softened (1/2 Of 3 Ounce Package)|
|Ground ginger||1⁄4 Teaspoon|
|Chinese cabbage leaves||5|
|Green onions||2 , cut lengthwise into strips|
|Guava||1 , sliced|
|Mango||1 , sliced|
|Macadamia nuts||1⁄4 Cup (4 tbs)|
Prepare Tropical Dressing; chill.
In a 3 quart saucepan bring the water and lime juice to boiling.
Add the chicken breast.
Simmer, uncovered, for 25 to 30 minutes or till chicken is tender.
Remove chicken and cool.
Add scallops to the hot liquid.
Simmer for 1 to 3 minutes or till opaque.
Remove and cool.
Cut chicken into strips.
Toss together 1/4 cup of the chilled dressing with chicken; 1/4 cup dressing with scallops; and 1/4 cup dressing with carrots.
Cover; chill foods separately.
Cover; chill any remaining dressing Stir together the cream cheese and ground ginger.
Using a pastry bag fitted with a star tip, pipe cream cheese mixture into litchis.
Cover and chill.
At serving time, line a platter with chinese cabbage leaves.
In a blender container combine remaining dressing and reserved pineapple from tropical dressing.
Cover; blend till smooth.
Arrange the chicken, scallops, and carrots on the platter; spoon the pineapple dressing over each.
Place the stuffed litchis, green onion, guava, and mango on the platter.
If desired, sprinkle nuts over all.