Maui Chicken Salad

1. 1

   To toast coconut, preheat oven to 350u00b0F Spread coconut onto nonstick baking sheet; bake 5 minutes, until golden brown. Remove from oven; let cool.

2. 2

   To prepare dressing, in blender or food processor, combine juice, vinegar, minced mint, sugar, pepper and salt; process until well blended.

3. 3

   With motor running, slowly pour oil through feed tube; process 1 minute, until slightly thickened.

4. 4

   To prepare salad, in large skillet, bring 3 cups water to a boil.

5. 5

   Add chicken; return liquid to a boil.

6. 6

   Reduce heat to low; poach chicken, covered, 10 minutes, until cooked through.

7. 7

   With slotted spoon, remove chicken from liquid; discard liquid.

8. 8

   Set chicken aside to cool.

9. 9

   Cut cooled chicken into bite-size pieces; place into medium bowl.

10. 10

    Add 2 tablespoons dressing; toss to combine.

11. 11

    In large bowl, combine pineapple, kiwi fruits, strawberries, mango and remaining dressing; transfer to large serving platter.

12. 12

    Top fruit mixture with chicken mixture; sprinkle with coconut.

13. 13

    Serve garnished with mint sprigs.

14. 14

    SERVING (1 1/2 CUPS) PROVIDES: 1 1/2 Fats, 1 1/2 Fruits, 2 Proteins, 10 Optional Calories.

15. 15

    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.

* Per serving · 4 servings · Values may vary.