Skip to main content

Pineapple Mango Chicken salad



Ingredients:
1 cup chunk fresh pineapple
1 cup chunk fresh mango
1 can chunk chicken breast/12,5 oz
2 tbs pomegranate seed 
2 stalk scallion/green onion thinly sliced
2 tbsp chopped cilantro
( just mix them together in to a big salad bowl )
Dressing ingredients :
2 tbsp mayonnaise
2 tbsp fresh pomegranate juice
1 tbsp fresh lemon juice
1/2 tbsp of lemon zest
1/2 tbsp honey
pinch of garlic powder
pinch of red pepper flakes 
( on the small bowl just mixed and whisk all dressing ingredients until combine )
pour salad dressing into chicken salad mix,stir until combine
ready to serve as a salad or on sandwiches,,,,



E n J o Y,,,and Have a great weekend !!!
Labels:

Comments

  1. Cucina49January 20, 2012 at 5:21 PM

    This looks delicious--I don't think the carbs will be missed!

    ReplyDelete
  2. AliciaJanuary 20, 2012 at 6:58 PM

    I love the addition of pomegrante in this...how fun! I think I'll be trying this soon. :)

    ReplyDelete
  3. Nava KJanuary 21, 2012 at 5:48 AM

    I have done a combo of Pineapple and Mango before but sure its worth the try after seeing the outcome you have done. Delicious on its own with some rice for me.

    ReplyDelete
  4. Kitchen SimmerJanuary 21, 2012 at 7:33 AM

    What a beautiful salad!! Love the presentation and it's low carb too. Well done. Have a great weekend! Ramona :)

    ReplyDelete
  5. Kim BeeJanuary 21, 2012 at 9:13 PM

    Okay this looks so good. I could totally go for this. I love when you comment on my blog cuz for some reason it's easier for me to access you through that than foodbuzz. I always get stalled trying to go through them to you.

    ReplyDelete
  6. Liz That Skinny Chick Can BakeJanuary 22, 2012 at 1:50 PM

    Oh, I love pineapple, so adding it to chicken salad is just fine with me! And your presentation is wonderful, too. Thanks for the kind words of sympathy~

    ReplyDelete
  7. Food JauntsJanuary 22, 2012 at 2:26 PM

    That is a great idea to use the pineapple as a bowl instead of bread. I usually like to use lettuce cups but I'll have to try out pineapple

    ReplyDelete

Post a Comment

Popular posts from this blog

Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipes, like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over banana Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and ...
4 comments
Read more

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil...
4 comments
Read more

jackfruit and tofu curry

Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before  jackfruit sweet stew with chicken/gudeg  this time I made vegan version with tofu, And I also made  jackfruit muffins  use ripe jackfruit for taste. Ingredients : - 2 cans / 2lb  cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic - 2 fresh cayenne pepper - 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegeta...
3 comments
Read more