Caribbean Chicken Salad
Recipe: #16450
December 22, 2014
Categories: Salads, Fruit Salad, Chicken, Brunch, Gluten-Free, No Eggs, Vegetarian, Canned Fruit, Kosher Dairy, more
"This is a sweet salad served on a bed of lettuce. Notes: To enhance the flavor of the coconut, spread it on a baking sheet and bake in a 350 degrees F. oven for 2 to 3 minutes, or until golden brown."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (670.8 g)
- Calories 392.5
- Total Fat - 12.8 g
- Saturated Fat - 8.2 g
- Cholesterol - 54.1 mg
- Sodium - 14281.9 mg
- Total Carbohydrate - 65.3 g
- Dietary Fiber - 9.3 g
- Sugars - 44.7 g
- Protein - 11.1 g
- Calcium - 207.7 mg
- Iron - 2.4 mg
- Vitamin C - 102.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large bowl, combine sour cream and confectioners' sugar; mix well. Stir in remaining ingredients except lettuce; toss until thoroughly mixed.
Step 2
Place shredded lettuce on a serving platter or divide among 4 to 6 serving plates. Top with chicken mixture. Sprinkle more nuts on top. Serve immediately.
Tips
No special items needed.
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