Caribbean Chicken Salad.poultry, salads 3 oz 90 g cooked long grain rice 1 oz 30 g pineapple in natural 1 juice, drained and chopped. 1 half medium banana sliced. 15 oz 45 g black grapes, halved 1 and pipped. 2 teaspoon lemon juice. 1 quarter oz 7 g sultanas. 2 teaspoon desiccated coconut. 1 tablespoon low fat natural yoghurt. 2 teaspoon low calory mayonnaise. 1 pinch chili powder (optional). 2 oz 60 g cooked chicken, chopped 1 salt and pepper. 1 lemon slices and fresh 1 sprigs of parsley to garnish 1. Mix together the rice, pineapple, banana, grapes and lemon juice. 2. In a small bowl combine the sultanas, coconut yoghurt, mayonnaise and chili powder if using. Add the chicken and rice mixture stirring well to coat. Season with salt and pepper. 3. Serve garnished with lemon slices and parsley sprigs. Preparation 10 minutes. |
