Maui Chicken Salad Recipe

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Maui Chicken Salad

Vicki Butts (lazyme)


From Weight Watchers New 365 Day Menu Cookbook.

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20 Min
10 Min
Stove Top


1/3 c
fresh lime juice
2 Tbsp
rice wine vinegar
3 Tbsp
fresh mint leaves, minced
1/2 tsp
granulated sugar
1/4 tsp
clack pepper, freshly ground
1 pinch
2 Tbsp
macadamia nut oil or walnut oil
10 oz
skinless boneless chicken breasts
1/4 medium
pineapple, pared, cored, cut into 1-inch chunks
2 medium
kiwi fruit, pared, halved and sliced
1 c
strawberries, sliced
1/2 small
mango, pared, pitted, cut into 1/2-inch chunks
2 Tbsp
coconut, shredded, toasted
fresh mint sprigs, garnish


1To 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.

2To 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.

3Cut cooled chicken into bite-size pieces; place into medium bowl. Add 2 tablespoons dressing; toss to combine.

4In 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.

5SERVING (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

To toast coconut, preheat oven to 350°F. Spread coconut onto nonstick baking sheet; bake 5 minutes, until golden brown. Remove from oven; let cool.

About this Recipe

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy