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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Hawaiian Chicken Salad

Recipe Tags: Poultry Recipes

Date Added: November 23, 2009

Ingredients:

3 Unit Chicken Breasts
1 1/2 Cups Sour Cream or milk
1/2 Cup Chutney finely chopped
1 Teaspoon Curry Powder
1/4 Teaspoon Ground Ginger (up to 3/4)
1/4 Cup Coconut
3 Unit Cantaloupes -=OR=- Small honeydew melons-=OR=- Large papayas
4 Cups Lettuce
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Directions:

1. Place chicken on steamer rack over 1 cup boiling water.

2. Cover and steam 15 minutes or until cooked through, but still moist.

3. Dice or shred meat. Combine sour cream, chutney, curry powder and ginger until mixed.

4. Mix dressing with chicken and coconut. Chill.

5. Cut cantaloupes, honeydew melons or papayas in halves, remove seeds and fill cavities with chicken salad.

6. Or, spoon chicken salad on shredded lettuce and garnish with slices of fruit.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Fructose Malabsorption allergies.
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