Recipes

My Library
Welcome!

Create your SPLENDA® Recipe Box so you can save and organize favorite recipes, rate and review recipes you've tried and more.

join

Existing user? Click here to sign in:

sign in
SPLENDA®
 

Lorena Garcia’s Tropical Chicken Salad with Caramelized Walnuts and Coconut Shavings

Diced chicken is tossed with spicy nuts pineapple, berries and coconut in this unforgettable chicken salad from Chef Lorena Garcia.

Rate it
  • Serves: 4
  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 25 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 4

Serving Size: 3/4 cup salad.

Amount Per Serving
 
Calories:
630 
Calories from Fat:
470 
Total Fat:
53g 
Saturated Fat:
12g 
Cholesterol:
35mg 
Sodium:
910mg 
Total Carbs:
26g 
Dietary Fiber:
6g 
Sugars:
17g 
Protein:
19g 

DIRECTIONS

  1. Prepare the pineapples by washing and dividing them in half lengthwise; scooping out the pineapple and reserving the shells.

  2. Toss the chicken, pineapple, and strawberries in a large bowl and set aside.

  3. Caramelized Walnuts: mix jerk seasoning, stock, molasses and 3/4 cup of SPLENDA® Granulated Sweetener together in a bowl. Pour in the walnuts, place them on a sheet pan, and bake them in the oven at 350 degrees F until golden brown and crispy.

  4. Cool the nuts and add to the chicken mixture.

  5. Tropical Dressing: mix all the dressing ingredients in a blender until smooth.

  6. Pour the dressing into the mixing bowl with the remaining together.

  7. Spoon the mixture inside the pineapple half shell, for presentation, and sprinkle with coconut shavings.

INGREDIENTS

  • 2 chicken breasts, diced and boiled in water
  • 2 cups fresh diced pineapple
  • 1/2 cup strawberries cut in quarters
  • 1/2 cup coconut shavings
  • 3/4 cup walnuts
  • 3/4 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1 tablespoon molasses
  • 2 tablespoons Caribbean jerk seasoning
  • 2 tablespoons chicken stock
  • 1/2 cup apple, diced
  • 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
  • 1 tablespoon Dijon mustard
  • 1/4 cup sherry vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 pinch Salt and fresh pepper, to taste.

© McNeil Nutritionals, LLC, 1996-2011 | Ft Washinton PA, USA. All rights reserved.

This site is published by McNeil Nutritionals, LLC which is solely responsible for its contents. It is intended for visitors from the USA.

This site contains links to websites to which our Privacy Policy does not apply. We encourage you to read the privacy policy of every website you visit.

This link will take you to a website to which this privacy policy does not apply.
We encourage you to read the privacy policy of every website you visit.