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35 minutes
Prep: 20 minutes
Cook: 15 minutes
202 calories per serving view nutrition facts
6 servings
suggest servings
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| 3 | each | chicken breasts | whole, skinned and boned |
| 1 1/2 | cups | sour cream | |
| 1/2 | cup | chutney | finely chopped |
| 1 | teaspoon | curry powder | |
| 1/4 | teaspoon | ginger | ground |
| 1/4 | cup | coconut | toasted, shredded |
| 3 | each | cantaloupe | or small honeydew melons, or large papayas |
| 4 | cups | lettuce | shredded, optional |
Place chicken on steamer rack over 1 cup boiling water.
Cover and steam 15 minutes or until cooked through, but still moist.
Dice or shred meat.
Combine sour cream, chutney, curry powder and ginger until mixed.
Mix dressing with chicken and coconut.
Chill.
Cut cantaloupes, honeydew melons or papayas in halves, remove seeds and fill cavities with chicken salad.
Or, spoon chicken salad on shredded lettuce and garnish with slices of fruit.
| % Daily Value* | |
| Total Fat 14.0g | 22% |
| Saturated Fat 9.0g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 63mg | 3% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 15.0g | 31% |
| Vitamin A | 8% | Vitamin C | 1% | |
| Calcium | 8% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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