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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.