Tropical Chicken Salad by Tamera
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup, chopped Cabbage, fresh 0.50 cup, chopped or diced Broccoli, fresh 0.50 cup, chopped Carrots, raw 1 stalk, Celery, raw 2 cup, shredded Romaine Lettuce 1 cup Spinach, fresh1 cup Dole Pineapple Tidbits 100% Pineapple juice 1 small (2-1/2" dia) (approx 4 per lb) Apples, fresh with skin 1 fruit (2-5/8" dia) Oranges 1 cup, sliced Mangos (1 mango) 1 Small to Medium Roma Tomato1 pepper Jalapeno Peppers 0.25 cup Cilantro (leaves, fresh) 4 tbsp Follow Your Heart Original VEGENAISE 2 tsp Raw Sugar - Sugar in the Raw or White Granulated sugar2 tbsp Lime Juice, juice of 1Fresh lime is best0.50 tsp Kosher Salt 1 tsp Garlic powder 1 tsp Dried Oregano 8 oz Chicken Breast, baked/grilled plain 2 extra small Bananas
STEP 1. Layer the vegetables in a big bowl in this order:
Shred cabbage thinly sliced.
Dice celery into small chunks.
Dice broccoli into small pieces.
Shred the carrot with vegetable peeler.
Top with fresh spinach.
Wash, dry and chop the romaine lettuce mixed with the 1/4 cup of fresh cilantro chopped. (This adds a fresh taste but omit it if you don't like it.)
Cover, chill.
STEP 2. Make the Fruit salad in another bowl:
Place pineapple tidbits with water it's packed in, in the bowl.
Add chopped apples and diced oranges. Cover, chill.
Step 3. Make the Mango Salsa:
Chop mangos into small chunks
Add chopped Roma tomato salted and drained.
Add 1T chopped cilantro.
Small dice and add the jalapeņo. (Optional)
Use fresh lime and squeeze about a quarter of it on top of salsa.
Cover, chill.
Step 4. Chill all ingredients and cook the chicken.
Cut chicken into small strips.
Salt and season to your desire. I use dried oregano, garlic powder, salt.
Grill chicken breasts until cooked through. Let rest.
STEP 5. Make the dressing.
Place sugar in bottom of bowl. (You can use granulated sugar if you don't have sugar in the raw. Same ratios.)
Add the lime juice of 1/2 lime or 100% lemon juice if you don't have a fresh lime.
Using a small whisk, stir until sugar is dissolved about 1 minute.
Add the 1/4 cup or 4 Tablespoons of Vegenaise. ( You can use mayonnaise if you prefer. Same calorie calculations)
Mix well.
STEP 6. You can make all the ingredients and serve at a meal or keep all the ingredients in the refrigerator and make the salads individually.
Place 1/4 of vegetables on a serving plate. Top with 1/4 of fruit salad, drained, and 1/4 of mango salsa drained and 2 ounces of chopped chicken. Slice one half of a banana on top. (It really adds a lot of taste to this salad!) Top with 1 Tablespoon of dressing and mix well.
Enjoy! The recipe might look like a lot of work but I love having all of these ingredients on hand either individually or to be eaten together!
Serving Size: 4 big salads approximately 2 cups each
Shred cabbage thinly sliced.
Dice celery into small chunks.
Dice broccoli into small pieces.
Shred the carrot with vegetable peeler.
Top with fresh spinach.
Wash, dry and chop the romaine lettuce mixed with the 1/4 cup of fresh cilantro chopped. (This adds a fresh taste but omit it if you don't like it.)
Cover, chill.
STEP 2. Make the Fruit salad in another bowl:
Place pineapple tidbits with water it's packed in, in the bowl.
Add chopped apples and diced oranges. Cover, chill.
Step 3. Make the Mango Salsa:
Chop mangos into small chunks
Add chopped Roma tomato salted and drained.
Add 1T chopped cilantro.
Small dice and add the jalapeņo. (Optional)
Use fresh lime and squeeze about a quarter of it on top of salsa.
Cover, chill.
Step 4. Chill all ingredients and cook the chicken.
Cut chicken into small strips.
Salt and season to your desire. I use dried oregano, garlic powder, salt.
Grill chicken breasts until cooked through. Let rest.
STEP 5. Make the dressing.
Place sugar in bottom of bowl. (You can use granulated sugar if you don't have sugar in the raw. Same ratios.)
Add the lime juice of 1/2 lime or 100% lemon juice if you don't have a fresh lime.
Using a small whisk, stir until sugar is dissolved about 1 minute.
Add the 1/4 cup or 4 Tablespoons of Vegenaise. ( You can use mayonnaise if you prefer. Same calorie calculations)
Mix well.
STEP 6. You can make all the ingredients and serve at a meal or keep all the ingredients in the refrigerator and make the salads individually.
Place 1/4 of vegetables on a serving plate. Top with 1/4 of fruit salad, drained, and 1/4 of mango salsa drained and 2 ounces of chopped chicken. Slice one half of a banana on top. (It really adds a lot of taste to this salad!) Top with 1 Tablespoon of dressing and mix well.
Enjoy! The recipe might look like a lot of work but I love having all of these ingredients on hand either individually or to be eaten together!
Serving Size: 4 big salads approximately 2 cups each
Nutritional Info Amount Per Serving
- Calories: 319.7
- Total Fat: 10.6 g
- Cholesterol: 35.0 mg
- Sodium: 368.2 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 6.3 g
- Protein: 15.0 g
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