Caribbean Chicken Salad Recimeal

• 1 can (10 ounces) chunk-white chicken in water, thoroughly drained
• 1 can (8 ounces) pineapple chunks in juice, thoroughly drained
• 1/2 cup drained, canned water chestnuts, quartered
• 1/3 cup sliced green onions
• 3 tablespoons mayonnaise
• 1 1/2 tablespoons minced gingerroot
• 1 tablespoon fresh lime juice
• Salt and pepper, to taste
• 2 small papayas or 2 small melons, halved and seeded
• Lime or lemon wedges
• 2 whole-wheat pita pockets

1. Preparation Time: Approximately 15 minutes
2. Preparation:
3. Toss chicken, pineapple, water chestnuts and green onions in a medium bowl. In a separate bowl, mix mayonnaise, gingerroot, lime juice, salt and pepper. Add to chicken mixture and toss gently. Cut a thin slice from the bottom of each papaya half to make a flat surface for plating; place halves on 4 serving plates. Mound chicken salad in the papaya halves. Serve with lime wedges, and 1/2 pita per serving.
4. Servings: 4
5. Nutritional Information Per Serving: Calories 280; Total fat 17g; Saturated fat 3.5g; Cholesterol 55mg; Sodium 340mg; Carbohydrate 22g; Fiber 4g; Protein 11g; Vitamin A 20%DV*; Vitamin C 90%DV; Calcium 6%DV; Iron 8%DV Per serving, this dish provides from MyPyramid: About 3/4 cup Fruit Group; 1 ounce Grains Group; 2 ounces Meat and Beans Group *Daily Value

chunkwhite chicken, pineapple, water chestnuts, green onions, mayonnaise, gingerroot, lime juice, salt, melons, lemon wedges, pockets

Taken from www.epicurious.com/recipes/member/views/caribbean-chicken-salad-recimeal-50108072 (may not work)