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Carribbean Chicken Salad with Peanuts
Courtesy of National Peanut Board
Serve With:
Servings: 4
French bread or rolls Prep Time: 15 Min. Cook Time: n/a What you need:
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+ 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 What to do:
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 Nutritional information:
Calories: 605; Total Fat: 43g; Cholesterol: 43mg; Total Carbs: 38g; Fiber: 9g; Protein: 26g; Sodium: 221mg;
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