Palm Springs Fruit Salad - 10/13/04
Palm Springs Fruit Salad
1/2 cup dates, sliced
4 boneless chicken breast halves, cooked & cooled
2 large oranges
1 pineapple
2 kiwi fruits, for garnish
mint sprigs, for garnish
Orange Mint Yogurt Dressing:
1 cup plain lowfat yogurt
2 Tbs honey
2 tsp grated orange peel
1/2 tsp finely chipped candied ginger
1/8 tsp salt
1 dash cayenne pepper
1 1/2 tsp chopped fresh mint
1. Remove peel and pith from oranges. Slice oranges into 1/4 inch thick rounds. Quarter and peel pineapple. Slice into 1/2 inch thick slices. Arrange oranges, kiwi fruit and pineapple an 4 salad plates.
2. Meanwhile, tear chicken into strips. Toss with dates and Orange Mint Yogurt Dressing. Divide mixture into 4 portions and arrange evenly on each serving plate. Garnish with mint sprigs.
Dressing:
1. Whisk together all ingredients until well combined.
Servings: 4
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 534.83
Calories From Fat 42.78
% Daily Value
Total Fat 4.84g 7%
Saturated Fat 1.51g 7%
Cholesterol 140.62mg 46%
Sodium 274.29mg 11%
Potassium 1361.09mg 38%
Carbohydrates 65.19mg 21%
Dietary Fiber 7.14g 28%
Protein 60.06g 120%
Source: California Date Commission
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