| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Caribbean |
Salads, Poultry |
1 |
Servings |
INGREDIENTS
| 3 |
oz |
90 g cooked long grain rice |
| 1 |
oz |
30 g pineapple in natural |
|
|
Juice, drained and chopped. |
|
|
Half medium banana sliced. |
| 15 |
oz |
45 g black grapes, halved |
|
|
And pipped. |
| 2 |
ts |
Lemon juice. |
|
|
Quarter oz 7 g sultanas. |
| 2 |
ts |
Desiccated coconut. |
| 1 |
tb |
Low fat natural yoghurt. |
| 2 |
ts |
Low calory mayonnaise. |
|
pn |
Chili powder (optional). |
| 2 |
oz |
60 g cooked chicken, chopped |
|
|
Salt and pepper. |
|
|
Lemon slices and fresh |
|
|
Sprigs of parsley to garnish |
INSTRUCTIONS
1. Mix together the rice, pineapple, banana, grapes and lemon juice.
2. In a small bowl combine the sultanas, coconut yoghurt, mayonnaise and
chili powder if using. Add the chicken and rice mixture stirring well to
coat. Season with salt and pepper.
3. Serve garnished with lemon slices and parsley sprigs.
Preparation 10 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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