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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.
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2
To prepare dressing, in blender or food processor, combine juice, vinegar, minced mint, sugar, pepper and salt; process until well blended.
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3
With motor running, slowly pour oil through feed tube; process 1 minute, until slightly thickened.
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4
To prepare salad, in large skillet, bring 3 cups water to a boil.
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5
Add chicken; return liquid to a boil.
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6
Reduce heat to low; poach chicken, covered, 10 minutes, until cooked through.
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7
With slotted spoon, remove chicken from liquid; discard liquid.
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8
Set chicken aside to cool.
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9
Cut cooled chicken into bite-size pieces; place into medium bowl.
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10
Add 2 tablespoons dressing; toss to combine.
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11
In large bowl, combine pineapple, kiwi fruits, strawberries, mango and remaining dressing; transfer to large serving platter.
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12
Top fruit mixture with chicken mixture; sprinkle with coconut.
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13
Serve garnished with mint sprigs.
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14
SERVING (1 1/2 CUPS) PROVIDES: 1 1/2 Fats, 1 1/2 Fruits, 2 Proteins, 10 Optional Calories.
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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.
