14 Mar BROILED PINEAPPLE CHICKEN SALAD
4 medium skinless, boneless chicken breast halves
1/4 of a medium pineapple, cored and cut into wedges
1 cup green grapes, halved
6 cups shredded romaine lettuce
1 cup peeled jicama cut thin bite-size strips
1 ½ cups coarsely shredded carrots
1 8-ounce carton tropical coconut yogurt
2 tbsp orange juice
½ tsp curry powder
½ tsp ground black pepper
fresh parsley for garnish
Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 8 to 10 minutes. Turn chicken. Add pineapple wedges to broiler pan. Broil for 6 to 8 minutes more or until chicken is tender, turning pineapple once during broiling. Cut chicken into bite-size strips.
Arrange shredded lettuce on 4 dinner plates. Top with chicken, pineapple and grapes. Sprinkle with jicama and carrots.
For dressing, in a small bowl stir together yogurt, orange juice, curry powder, and black pepper. Drizzle over salads. Sprinkle fresh parsley.