Broiled Pineapple Chicken Salad
medium skinless, boneless chicken breast halves or turkey breast tenderloin steaks (about 1 pound total)
of a medium pineapple, cored and cut into wedges
cups shredded lettuce
cup peeled jicama cut into thin bite-size strips
cup coarsely shredded carrots
6 ounce carton tropical or pineapple fat-free yogurt
tablespoons pineapple or orange juice
teaspoon curry powder
teaspoon black pepper
- Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 6 minutes. Turn chicken. Add pineapple wedges to broiler pan. Broil for 6 to 9 minutes more or until chicken is tender and no longer pink, turning pineapple once during broiling. Cut chicken into bite-size strips.
- Arrange shredded lettuce on 4 dinner plates. Top with chicken and pineapple. Sprinkle with jicama and carrots.
- For dressing, in a small bowl stir together yogurt, pineapple juice, curry powder, and black pepper. Drizzle over salads. Makes 4 servings.
Nutrition Facts(Broiled Pineapple Chicken Salad)
- Per serving:
- 221 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 61 mg chol.,
- 95 mg sodium,
- 21 g carb.,
- 2 g fiber,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet