Carribbean Chicken Salad with Peanuts

Courtesy of National Peanut Board

Servings: 4
Prep Time: 15 Min.
Cook Time: n/a

* 1 head romaine lettuce, torn in pieces
* 1/2 c. green onions, sliced
* 1 c. grilled chicken, shredded
* 1 green papaya, halved, seeded, peeled and sliced
* 1 c. raspberries
* 1/2 c. peanuts

Chutney Dressing:
* 1/2 c. mayonnaise
* 1/2 c. peanuts
* 1/4 c. fruit chutney
* 2 Tbsp. sugar
* 2 Tbsp. raspberry vinegar
* 1 tsp. curry powder

1. Prepare Chutney Dressing and set aside.
2. Toss lettuce with green onions and divide among 4 serving plates. 3. Top with chicken, papaya slices and raspberries; sprinkle with peanuts. Serve with Chutney Dressing.

Chutney Dressing:
In blender or food processor combine 1/2 cup each peanuts and mayonnaise, 1/4 cup chutney, 2 tablespoons each sugar and raspberry vinegar, and 1 teaspoon curry powder; blend until smooth. Yield: About1 1/3 cups dressing.

* Recipe courtesy of the National Peanut Board. For more delicious recipes, please visit
www.nationalpeanutboard.org

Calories: 605;   Total Fat: 43g;   Cholesterol: 43mg;   Total Carbs: 38g;   Fiber: 9g;   Protein: 26g;   Sodium: 221mg;