Purchased roasted chicken saves time and keeps your kitchen cool. Use it as the basis for a breezy chicken salad with a taste of the tropics.
Start to finish: 25 minutes
2 Tbsp. lime juice
1 Tbsp. chopped red onion
2 tsp. grated fresh ginger
1 small clove garlic, minced
1/2 cup mayonnaise
2 cups coarsely chopped roasted chicken breast
2 stalks celery, cut into thin strips (1 cup)
1/4 cup salted pumpkin seeds
1. In a blender container combine lime juice, onion, ginger, garlic, and mayonnaise dressing. Cover and blend until smooth.
2. In a medium bowl combine mayonnaise mixture with chicken, tossing to coat. Cover and chill.
3. Divide celery strips among four salad bowls. Top with the chicken mixture. Sprinkle chicken with the salted pumpkin seeds. Makes 4 main-dish
servings.
Nutrition facts per serving: 270 cal., 17 g total fat (3 g sat. fat), 70 mg chol., 251 mg sodium, 7 g carbo., 1 g fiber, and 24 g pro. Daily Values: 1%
vit. A, 7% vit. C, 2% calcium, and 9% iron.