| Palm Springs Fruit Salad |
| |
| 1/2 cup |
|
dates, sliced |
|
| 4 |
|
boneless chicken breast halves, cooked & cooled |
|
| 2 |
|
large oranges |
|
| 1 |
|
pineapple |
|
| 2 |
|
kiwi fruits, for garnish |
|
|
|
mint sprigs, for garnish |
|
| Orange
Mint Yogurt Dressing |
|
| 1 cup |
|
plain lowfat yogurt |
|
| 2 Tbs |
|
honey |
|
| 2 tsp |
|
grated orange peel |
|
| 1/2 tsp |
|
finely chipped candied ginger |
|
| 1/8 tsp |
|
salt |
|
| 1 dash |
|
cayenne pepper |
|
| 1 1/2 tsp |
|
chopped fresh mint |
|
|
|
|
| |
| 1 |
Remove peel and pith from oranges. Slice
oranges into 1/4 inch thick rounds. Quarter and peel pineapple.
Slice into 1/2 inch thick slices. Arrange oranges, kiwi
fruit and pineapple an 4 salad plates. |
| 2 |
Meanwhile, tear chicken into strips.
Toss with dates and Orange Mint Yogurt Dressing. Divide
mixture into 4 portions and arrange evenly on each serving
plate. Garnish with mint sprigs. |
| Dressing |
| 1 |
Whisk together all ingredients until
well combined. |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based
on a 2000 calorie diet. |
| Nutrition information
calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount
Per Serving |
|
|
|
| Calories |
|
534.83 |
|
| Calories From Fat |
|
42.78 |
|
| |
|
%
Daily Value |
| Total Fat 4.84g |
|
7% |
|
| Saturated Fat 1.51g |
|
7% |
|
| Cholesterol
140.62mg |
|
46% |
|
| Sodium
274.29mg |
|
11% |
|
| Potassium
1361.09mg |
|
38% |
|
| Carbohydrates
65.19mg |
|
21% |
|
| Dietary Fiber 7.14g |
|
28% |
|
| Protein
60.06g |
|
120% |
|
|
|
| |
| Recipe Type |
| Dessert |
| |
| Recipe Source |
|
|
