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- 1 cup dried gemelli or rotini pasta
- 1 small pineapple
- 1 small papaya
- 5 cups shredded romaine
- 1 1/2 cups cubed cooked chicken
- 1/2 cup light mayonnaise dressing or salad dressing
- 1 tablespoon honey
- 1 tablespoon rice vinegar or white vinegar
- 1 teaspoon curry powder
- 1 teaspoon toasted sesame oil
- 1 - 2 fresh jalapeno peppers, seeded and chopped (see tip, page 21)
- 2 teaspoons cashew halves and pieces, toasted (optional)
1. Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again. Meanwhile, to prepare pineapple, remove crown. Wash and peel pineapple; remove eyes and core. Slice pineapple; cut slices in half. To prepare papaya, peel, halve, and scoop out seeds. Slice papaya.
2. In a large salad bowl combine cooked pasta, pineapple, papaya, romaine, and chicken. Toss lightly to mix. Divide salad among four plates.
3. For dressing, in a small mixing bowl stir together mayonnaise dressing, honey, rice vinegar, curry powder, sesame oil, and jalapeno peppers. Drizzle dressing over salads. If desired, sprinkle with cashew halves and pieces. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 411,
- Fat, total (g) 18,
- chol. (mg) 51,
- sat. fat (g) 4,
- carb. (g) 42,
- fiber (g) 3,
- pro. (g) 21,
- vit. A (RE) 268,
- vit. C (mg) 61,
- sodium (mg) 305,
- calcium (mg) 40,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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