SPRING CHICKEN SALAD W/ CREAMY LIME DRESSING
½ cup mayonnaise
½ tsp finely shredded lime peel
2 Tbs fresh lime juice
1 clove garlic,minced
2 tsp Jamaican jerk, Mediterranean or Greek seasoning
¼ tsp salt
One 2¼- lb. purchased whole roasted chicken
4 cups coarsely chopped fruit, such as pineapple, mango or kiwi
2 cups coarsely chopped and peeled jicama
2 Tbs thinly sliced green onion
2 cups mesclun salad greens, cut into bite-sized pieces
pea shoots or watercress sprigs
1. Prepare creamy lime dressing by whisking together all dressing ingredients. Cover and refrigerate.
2. Remove skin from chicken; discard. Remove meat from bones; discard bones. Coarsely chop chicken (you should have about 3 cups). In a very large bowl combine chicken, fruit, jicama, and green onion. Spoon about half the dressing over chicken mixture; toss to coat well.
3. Line 6 individual serving plates with bibb lettuce. Divide mesclun mix among plates. Arrange some of the chicken mixture on each plate. Top with pea shoots. Drizzle with some of the remaining dressing.
Recipe Source: Better Homes and Gardens
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