Caribbean Chicken Salad With Plantain Pie


1 lemon (for juice, rinsed)
1 (10-ounce) package roasted, diced chicken
1 (8-ounce) can pineapple tidbits in juice (drained)
1/3 cup light mayonnaise
1/4 cup diced pimientos (drained)
1/2 teaspoon curry powder
12–16 Bibb lettuce leaves (rinsed)

1 prepared 9-inch pie crust
2 very well-ripened plantains (rinsed)
1 (24-ounce) jar mango slices in light syrup (drained)
2 eggs (or 1/2 cup egg substitute)
1 tablespoon brown sugar
1 tablespoon honey
1/4 teaspoon cinnamon
1/8 teaspoon kosher salt

1 medium red onion
2 medium yellow squash
1 medium zucchini
2 medium bell peppers
4–5 fresh basil leaves
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 teaspoon sugar (optional)


Caribbean Chicken Salad With Plantain Pie

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