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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 8 |
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From, Cooking for Diabetics , Weekend magazine. Preparation time includes refrigeration time. Ingredients:
1/2 cup low-fat mayonnaise |
1/2 cup low-fat yogurt |
1 teaspoon vanilla essence |
1/4 teaspoon grated ginger |
1/4 teaspoon ground cinnamon |
2 cups steamed chicken breasts, cut into 1 inch cubes |
2 cups blueberries |
2 cups green seedless grapes |
1 cup celery, chopped |
2 cups fresh pineapple, cubed (reserve the shell for serving) |
1/2 cup red bell pepper, finely chopped |
Directions:
1. Combine all the salad ingredients except pineapple in a large bowl.
2. Set aside.
3. Combine all the dressing ingredients in a small bowl.
4. Pour the dressing over the salad.
5. Cover.
6. Refrigerate for atleast 1 hour.
7. To serve: Line a tray with a plaintain leaf or a lettuce.
8. Place the pineapple shell on it.
9. Mix the chopped pineapple into the salad.
10. Toss well.
11. Spoon the salad into the pineapple.
12. Serve and enjoy!
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