Pineapple Chicken Paradise |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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You'll think you've traveled to the tropics when you bite into this inviting chicken salad, served in an attractive pineapple boat . Dorothy Anderson of Ottawa, Kansas blends a variety of tastes and textures, including coconut, peanuts, mandarin oranges and green grapes. Ingredients:
2 fresh pineapples with tops |
1-1/2 cups cubed cooked chicken breast |
3/4 cup chopped celery |
1/3 cup reduced-fat mayonnaise |
1/3 cup fat-free plain yogurt |
2 tablespoons chutney |
1/2 teaspoon salt |
1/4 cup dry roasted peanuts |
1/4 cup flaked coconut, toasted |
1 can (11 ounces) mandarin oranges, drained |
1/2 cup halved green grapes |
Directions:
1. Cut each pineapple in half lengthwise, then cut in half lengthwise again, making four shells with part of the leaves. Remove fruit; cut into cubes. Turn pineapple shells cut side down on paper towels to drain; set aside.
2. In a large bowl, combine the pineapple cubes, chicken and celery; cover and refrigerate. In another bowl, combine the mayonnaise, yogurt, chutney and salt; cover and refrigerate for at least 30 minutes.
3. Before serving, drain the chicken mixture; toss with mayonnaise mixture and peanuts. Using a slotted spoon, fill pineapple shells. Sprinkle with coconut; top with oranges and grapes. Yield: 8 servings.
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