Caribbean Chicken Salad


1 can (10 ounces) chunk white chicken in water, thoroughly drained
1 can (8 ounces) pineapple chunks, thoroughly drained
1/2 cup drained, canned water chestnuts, quartered
1/3 cup sliced green onions
3 tablespoons mayonnaise
1 1/2 tablespoons minced gingeroot
1 tablespoon fresh lime juice
Salt and pepper, to taste
2 papayas or 2 small melons, halved and seeded
Lime or lemon wedges


Toss the chicken, pineapple, water chestnuts and green onions.
Mix the mayonnaise, ginger, lime juice and salt and pepper. Toss with the
chicken mixture. Cut a thin slice from bottom of each fruit half to make a flat surface for plating; place halves on 4 serving plates. Mound the chicken salad in the fruit halves. Serve with lime or lemon wedges.

Helpful Hints:

Preparation time Approximately 15 Minutes
Servings: 4
Nutritional Information Per Serving:
Calories 340; Fat 12g; Cholesterol 40mg; Sodium 350mg; Carbohydrate 41g;
Fiber 6g; Protein 17g

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