This colorful tasty salad can also be made with cooked shrimp in place of the chicken. Lite summer lunch or dinner.
Things You Will NeedFirst off for the dressing:
In a jar with a tight fitting lid, combine 3-tablespoons lime or lemon juice, 2 tablespoons vegetable oil, 2 tablespoons honey, 1-tablespoon chopped fresh chives and 1/2-teaspoon poppy seeds. Cover and shake well. Refrigerate. (Will keep for about 1 week). Makes 1/2- cup or four 2-tablespoons servings.
To make the salad you'll need:
2-large firm bananas
1-tablespoon lemon juice
4-cups bite-sized mixed salad greens
2-cups cooked cubed chicken breast or 12-ounces cooked shrimp
1-can (11 ounces) mandarin orange sections, drained
1- 8 ounce can pineapple chunks, drained
1-cup seedless red grapes, or 1/2- red and 1/2-green, can also use pitted dark sweet cherries
1/2-cup coarsely chopped pecans, walnuts or almonds
Step 1In a small bowl combine the water and lemon juice, slice the bananas, add, toss to coat. Let sit while you prepare the rest of the salad.
Step 2In a large bowl, place the salad greens, chicken, orange sections, pineapple chucks, and grapes. Drain the bananas and add. Shake the dressing well, and pour over the salad, toss lightly to coat. Divide onto 4 serving plates and sprinkle with the nuts of choice.
Makes 4 servings. About 460 calories each.
Tips & WarningsArray