Maui Chicken Salad - cooking recipe

Ingredients

1/3 cup fresh lime juice
2 tablespoons rice wine vinegar
3 tablespoons fresh mint leaves, minced
1/2 teaspoon granulated sugar
1/4 teaspoon black pepper, freshly ground
1 pinch salt
2 tablespoons macadamia nut oil or 2 tablespoons walnut oil
10 ounces boneless skinless chicken breasts
1/4 medium pineapple, pared cored and cut into 1-inch chunks
2 medium kiwi fruits, pared halved and sliced
1 cup strawberry, sliced
1/2 small mango, pared pitted and cut into 1/2-inch chunks
2 tablespoons coconut, shredded toasted
fresh mint sprig, to garnish

Preparation

To toast coconut, preheat oven to 350\u00b0F Spread coconut onto nonstick baking sheet; bake 5 minutes, until golden brown. Remove from oven; let cool.
To prepare dressing, in blender or food processor, combine juice, vinegar, minced mint, sugar, pepper and salt; process until well blended.
With motor running, slowly pour oil through feed tube; process 1 minute, until slightly thickened.
To prepare salad, in large skillet, bring 3 cups water to a boil.
Add chicken; return liquid to a boil.
Reduce heat to low; poach chicken, covered, 10 minutes, until cooked through.
With slotted spoon, remove chicken from liquid; discard liquid.
Set chicken aside to cool.
Cut cooled chicken into bite-size pieces; place into medium bowl.
Add 2 tablespoons dressing; toss to combine.
In large bowl, combine pineapple, kiwi fruits, strawberries, mango and remaining dressing; transfer to large serving platter.
Top fruit mixture with chicken mixture; sprinkle with coconut.
Serve garnished with mint sprigs.
SERVING (1 1/2 CUPS) PROVIDES: 1 1/2 Fats, 1 1/2 Fruits, 2 Proteins, 10 Optional Calories.
PER SERVING: 235 Calories, 9 g Total Fat, 2 g Saturated Fat, 41 mg Cholesterol, 89 mg Sodium, 23 g Total Carbohydrate, 4 g Dietary Fiber, 18 g Protein, 35 mg Calcium; 5 points.