1. Toss chicken, pineapple, water chestnuts and green onions in a medium bowl. In a separate bowl, mix mayonnaise, gingerroot, lime juice, salt and pepper. Add to chicken mixture and toss gently. Cut a thin slice from the bottom of each papaya half to make a flat surface for plating; place halves on 4 serving plates. Mound chicken salad in the papaya halves. Serve with lime wedges, and 1/2 pita per serving. 2. Servings: 4. 3. Nutritional Information Per Serving: Calories 280; Total fat 17g; Saturated fat 3.5g; Cholesterol 55mg; Sodium 340mg; Carbohydrate 22g; Fiber 4g; Protein 11g; Vitamin A 20%DV*; Vitamin C 90%DV; Calcium 6%DV; Iron 8%DV Per serving, this dish provides from MyPyramid: About 3/4 cup Fruit Group; 1 ounce Grains Group; 2 ounces Meat and Beans Group *Daily Value. ---------------------------------------------------------------------------
Nutrition
Ingredients
