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Tropical Scallop Salad

Grannys.kitchen's picture
This tropical scallop salad is made with chicken and scallops. Tossed together and dressed with cream cheese mix, the tropical scallop salad has macadamia nuts in it along with fresh fruits like guava and magoes.
Ingredients
  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
  Litchis 5
  Chinese cabbage leaves 5
  Green onions 2 , cut lengthwise into strips
  Guava 1 , sliced
  Mango 1 , sliced
  Macadamia nuts 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Chicken

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