[onlypaid]
by Chef Sandy Davis
Summary: Colorful salad made with tropical fruits having nuts and chicken in it.
Cooking time (duration): 10 minutes
Number of servings (yield): 4
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Ingredients
- One small Lettuce bag
- One cup of Shredded red cabbage
- Three fresh tomatoes
- Two table spoons of small papaya chunks
- Four-five mango slices
- Fifteen-Sixteen (15-16) English walnut halves
- Two table spoons of raisins(regular or golden)
- Two table spoon of shredded dried coconut
- Two-Three table spoons of vidalia vinaigrette
- Eight ounces of grilled chicken breast
Instructions
- Sprinkle shredded red cabbage around the edges of the plate.
- Put lettuce in the middle of the plate surrounded by red cabbage.
- Cut tomatoes lengthwise and put them on the edges of the plate with cabbage.
- Add papaya chunks on the top of lettuce.
- Put mango slices on the top of lettuce.
- Add 8-10 walnut halves on the plate.
- Add two table spoons of raisins on the plate.
- Sprinkle one table spoon of coconut.
- Cut the chicken breast in 12-13 small wedges and put them on top of the plate.
- Pour vidalia vinaigrette followed by the edges to the center of the plate.
- Add 5-6 English walnut halves, one tablespoon of raisins and one tablespoon of shredded dried coconut.
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