Chef Walter’s Kiwi Chicken Salad
Although many people think of Hawaii when tasting buttery sweet Macademia nuts, they are originally from Australia. Aboriginal tribes have been harvesting and eating the nuts for their healthy fats and protein. Kiwi fruit is also native to Australia, so this salad combines two superfruits from the land down under. Yogurt is a superfood loaded with flavor and beneficial probiotics that may boost immunity and improve digestion.
Kiwi Chicken Salad
A Recipe by Chef Walter Staib
Low Sodium broth or water, to poach chicken (about 4 cups)
2 4-ounce boneless, skinless chicken breasts
1 Lime, juiced
1 cup low fat plain Yogurt (not vanilla)
1 teaspoon Worcestershire Sauce
½ teaspoon Cayenne Pepper
Freshly ground Black Pepper, to taste
3 Kiwis, peeled and sliced
1 cup Red Grapes, halved
1 Red Bell Pepper, julienned
1 head Frisee, cleaned and torn
½ cup Macadamia Nuts, toasted
1 head Radicchio, leaves torn apart
Bring broth or water to a boil in a large saucepan. Add chicken and return to a boil. Boil for 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately. Let cool.
Combine lime juice, yogurt and Worcestershire sauce in a medium bowl. Whisk to combine to make dressing. Season with cayenne and pepper. Add chicken breast, kiwis, grapes, bell pepper, and frisee and stir. Add Macadamia nuts just before serving.
Spoon servings into radicchio cups on plate.
Nutritional Breakdown – Kiwi Chicken Salad
Recipes Total # serv Cals Total Fat g Sat Fat mg Chol mg Sodium mg Fiber g Carbs g Pro g
Orig & HH Kiwi 4 349 15.7 3 46 106 6 32 24