Broiled Pineapple Chicken Salad

Fresh pineapple, jicama, and carrot highlight this healthy summer chicken salad.

Broiled Pineapple Chicken Salad Enlarge Image
Makes:
4 servings
Prep:
20 mins
Broil:
12 mins
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Broiled Pineapple Chicken Salad

Ingredients
4
medium skinless, boneless chicken breast halves or turkey breast tenderloin steaks (about 1 pound total)
1/4
of a medium pineapple, cored and cut into wedges
6
cups shredded lettuce
1
cup peeled jicama cut into thin bite-size strips
1
cup coarsely shredded carrots
1
6 ounce carton tropical or pineapple fat-free yogurt
2
tablespoons pineapple or orange juice
1/2
teaspoon curry powder
1/8
teaspoon black pepper

Directions

  1. 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.
  2. Arrange shredded lettuce on 4 dinner plates. Top with chicken and pineapple. Sprinkle with jicama and carrots.
  3. 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
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