Maui Chicken Salad

Course : Chicken
Serves: 4
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10 ounces chicken breast skinless boneless
1/3 cup fresh lime juice
2 tablespoons rice wine vinegar
3 tablespoons fresh mint leaves minced
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 dash salt
2 tablespoons macadamia nut or walnut oil
1/4 medium pineapple pared and cored -- cut into 1 inch cubes
2 medium kiwi fruit pared and halved -- sliced
1 cup strawberries sliced
1/2 small mango pared and pitted -- cut in 1/2 inch pieces
2 tablespoons coconut meat shredded, toasted
1 bunch fresh mint sprigs for garnish

Preparation / Directions:

In large skillet, bring 3 cups water to a boil. Add chicken; return liquid to a boil. Reduce heat to low; poach chicken, covered until cooked through, 10 minutes. With slotted spoon, remove chicken from liquid; discard liquid. Set aside to cool.

To prepare dressing, in blender or food processor, combine juice, vinegar, mint, sugar, pepper and salt; process until well blended. With motor running, slowly pour oil through feed tube; process 1 minute, until slightly thickened.

Cut cooled chicken into bite-size pieces; place into medium bowl. Add 2 tablespoons dressing; toss to combine.

In large bowl, combine pineapple, kiwi, strawberries, mango and remaining dressing.

Transfer chicken to large serving platter. Top with fruit mixture and sprinkle with coconut. Serve garnished with mint sprigs.

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