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SALADS AND SALAD
DRESSINGS:
Spring Chicken Salad with Creamy Lime Dressing
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Spring
Chicken Salad with Creamy Lime Dressing |
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Delicious
flavors...
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DRESSING: |
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½
cup |
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mayonnaise |
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½
tsp |
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finely shredded lime peel |
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2
Tbs |
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fresh lime juice |
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1
clove |
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garlic,minced |
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2
tsp |
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Jamaican jerk, Mediterranean or Greek
seasoning |
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¼
tsp |
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salt
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SALAD: |
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One
2¼- lb. |
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purchased whole roasted chicken |
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4
cups |
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coarsely chopped fruit, such as
pineapple, mango or kiwi |
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2
cups |
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coarsely chopped and peeled jicama |
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2
Tbs |
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thinly sliced green onion |
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Bibb
lettuce |
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2
cups |
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mesclun salad greens, cut into
bite-sized pieces |
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pea
shoots or watercress sprigs |
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1 |
Prepare
creamy lime dressing by whisking together all
dressing ingredients. Cover and refrigerate. |
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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. |
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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. |
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Recipe Source |
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Better Homes and Gardens |
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