CARIBBEAN CHICKEN SALAD
Serves 2
Points per recipe 8½
Points per serving 4½
Freezing not recommended
150g cooked long grain rice (60g dry wgt required)
4 pineapple rings in natural juice, chopped and juice
reserved
2 tsp desiccated coconut
100g seedless grapes, halved
¼ each red and yellow pepper, chopped
4 spring onions, chopped
4 cherry tomatoes, quartered
1 stick celery, chopped
1-2 chinese leaves or crisp lettuce leaves, shredded
salt & pepper
Mix the cooked rice, pineapple, coconut, grapes, peppers,
spring onions, tomatoes, celery and chicken. season to taste.
Divide the mixture between 2 plates and garnish with the
shredded leaves.
Sprinkle 2 tbsp pineapple juice over each portion and serve.
Can be covered & refrigerated for up to 4 hours.
Ideal for buffets and for using up left over turkey at
Christmas.
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