Chicken and Fruit Toss Recipe

Summary

Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Water1⁄4 Cup (4 tbs)
 Frozen tangerine juice concentrate1⁄4 Cup (4 tbs)
 Lemon juice/Lime juice1 Tablespoon
 Cornstarch1 Teaspoon
 Pineapples2 Small, chilled
 Shredded iceberg lettuce2 Cup (32 tbs)
 Cubed cooked chicken1 1⁄2 Cup (24 tbs)
 Orange1 , peeled and sectioned
 Kiwi fruit1 , peeled, sliced and quartered
 Monterey jack cheese2 Ounce, cut into 1 inch julienne sticks

Nutrition Facts

Serving size: Complete recipe

Calories 1570 Calories from Fat 266

% Daily Value*

Total Fat 32 g49.5%

Saturated Fat 13.1 g65.7%

Trans Fat 0 g

Cholesterol 312 mg

Sodium 788.1 mg32.8%

Total Carbohydrates 234 g78%

Dietary Fiber 31.2 g124.9%

Sugars 166.5 g

Protein 107 g214.2%

Vitamin A 753.8% Vitamin C 1504.4%

Calcium 89.4% Iron 65.7%

*Based on a 2000 Calorie diet

Directions

For dressing, in a small saucepan combine water, tangerine juice concentrate, lemon or lime juice, and cornstarch.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Remove from heat.
Cover surface with waxed paper or clear plastic wrap.
Cool slightly without stirring, then chill.
Meanwhile, for pineapple shells use a sharp knife to cut the pineapples lengthwise in half, crown and all.
Remove hard cores from pineapples.
Cut out pineapple meat, leaving shells intact.
Set pineapple shells aside.
Cut pineapple meat into bite-size chunks.
Set aside 3 cups of the chunks.
(Refrigerate remaining pineapple for another use.) In a medium mixing bowl combine reserved pineapple chunks, lettuce, chicken, orange sections, kiwi fruit, and cheese.
Pour dressing over fruit mixture.
Toss lightly to coat.
Immediately spoon fruit mixture into pineapple shells.
Place shells on 4 salad plates.
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