Indonesian Chicken and Pear Salad Recipes

Indonesian Chicken and Pear Salad Recipes

Makes 4 servings

Each serving equals one 5 A Day serving

Source: Produce for Better Health/California Tree Fruit Agreement

1-1/2 cup cold cooked chicken breast, cubed
3 fresh pears, halved and cored
1/4 cup peanuts, coarsely chopped
1/2 cup cucumber, thinly sliced
3 Tbsp crystalline ginger, slivered
2 Tbsp green onions, thinly sliced
lemon juice
iceberg lettuce cups or leaves
1/2 cup low-fat yogurt (for Curry Dressing)
1/2 tsp curry powder (for Curry Dressing)
1/4 tsp dry mustard (for Curry Dressing)
1/4 tsp ground allspice (for Curry Dressing)
1/4 tsp garlic powder (for Curry Dressing)

Place chicken in bowl. Cube 1 pear. Add to chicken along with nuts, cucumber,
ginger and onion. Add curry dressing; gently mix. To make curry dressing,
combine yogurt, curry powder, dry mustard, ground allspice and garlic
powder; mix well. Make about 30 minutes before using for flavor to develop.
Makes about 2/3-cup. Dip pear halves in lemon juice and arrange each half in
lettuce cup or lettuce leaves on individual salad plate. Spoon salad onto pear
halves.

Nutritional analysis per serving: calories 226, protein 5g, fat 6g, percent
calories from fat 20%, cholesterol 2mg, carbohydrates 44g, fiber 4g, sodium
33mg