Hawaiian Grilled Chicken and Citrus Salad - Our Approach to Senior Living

Hawaiian Grilled Chicken and Citrus Salad
Created by Executive Chef Tim Strasser, CEC, CDM, CFPP Classic Residence by Hyatt in Yonkers Serves 8
Ingredients: 6 ounces olive oil 3 ounces Karo syrup 3 ounces fresh squeezed lime juice 2 ounces sesame oil 2 tablespoons fresh cilantro—chopped pinch black pepper 32 ounces chicken breast halves without skin—grilled, cooled and diced 12 ounces pineapple slices—grilled, cooled and diced 8 ounces mangos—pitted and diced 16 ounces sweet potato—baked, cooled and diced 4 ounces red bell pepper—seeded and diced 8 ounces mixed greens—washed and chopped Directions: Prepare dressing by combining olive oil, Karo syrup, lime juice, sesame oil, cilantro, and black pepper to taste. In a large mixing bowl, toss chicken, pineapple, mangos, sweet potato and red bell pepper with dressing. Allow ingredients to marinate with dressing at least 30 minutes. Arrange 2 oz of mixed greens on each plate, top with chicken salad mixture and serve.
Nutritional Information: Per Serving (excluding unknown items): 470 Calories; 30g Fat (56.2% calories from fat); 23g Protein; 30g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 86mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates.
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