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Carribbean Chicken Salad with Peanuts

Carribbean Chicken Salad with Peanuts

Courtesy of National Peanut Board 4 Servings • 15 Min. Prep Time • French bread or rolls
Ingredients
1 head romaine lettuce, torn in pieces
1/2 c. green onions, sliced
1 c. grilled chicken, shredded
1 green papaya, halved, seeded, peeled and sliced
1 c. raspberries
1/2 c. peanuts

Chutney Dressing:
1/2 c. mayonnaise
1/2 c. peanuts
1/4 c. fruit chutney
2 Tbsp. sugar
2 Tbsp. raspberry vinegar
1 tsp. curry powder

Directions:

1. Prepare Chutney Dressing and set aside.

2. Toss lettuce with green onions and divide among 4 serving plates. 3. Top with chicken, papaya slices and raspberries; sprinkle with peanuts. Serve with Chutney Dressing.

Chutney Dressing:

In blender or food processor combine 1/2 cup each peanuts and mayonnaise, 1/4 cup chutney, 2 tablespoons each sugar and raspberry vinegar, and 1 teaspoon curry powder; blend until smooth. Yield: About1 1/3 cups dressing.

* Recipe courtesy of the National Peanut Board. For more delicious recipes, please visit

www.nationalpeanutboard.org

Nutrition:

Calories: 605; Total Fat: 43g; Cholesterol: 43mg; Total Carbs: 38g; Fiber: 9g; Protein: 26g; Sodium: 221mg;
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