Follow these steps for perfect results
chunk-white chicken
drained
pineapple chunks
drained
water chestnuts
quartered, drained
green onions
sliced
mayonnaise
gingerroot
minced
lime juice
fresh
salt
pepper
papayas
halved, seeded
melons
halved, seeded
lime wedges
whole-wheat pita pockets
Thoroughly drain the canned chicken and pineapple chunks.
Quarter the drained water chestnuts.
Slice the green onions.
In a medium bowl, toss together the chicken, pineapple, water chestnuts, and green onions.
In a separate bowl, whisk together the mayonnaise, minced gingerroot, lime juice, salt, and pepper.
Add the dressing to the chicken mixture and toss gently to combine.
Cut a thin slice from the bottom of each papaya or melon half to create a flat surface.
Place the papaya or melon halves on serving plates.
Mound the chicken salad into the papaya or melon halves.
Serve immediately with lime or lemon wedges and 1/2 pita pocket per serving.
Expert advice for the best results
Chill the salad for at least 30 minutes before serving to enhance the flavors.
Add a pinch of red pepper flakes for extra heat.
Garnish with chopped cilantro or mint.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve in papaya or melon halves for an attractive presentation.
Serve with whole-wheat pita pockets or crackers.
Serve over a bed of lettuce.
A crisp, dry white wine complements the flavors of the salad.
A refreshing and light beverage.
Discover the story behind this recipe
Reflects the tropical flavors and fresh ingredients of the Caribbean islands.
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