Recipe - Caribbean Chicken Salad

3 ounce 90 g cooked long grain rice
1 ounce 30 g pineapple in natural
Juice, drained and chopped.
Half medium banana cut or sliced up .
15 ounce 45 g black grapes, halved
And pipped.
2 teaspoon Lemon juice.
Quarter ounce 7 g sultanas.
2 teaspoon Desiccated coconut.
1 tablespoon Low fat natural yoghurt.
2 teaspoon Low calory mayonnaise.
pn Chili powder (optional).
2 ounce 60 g cooked chicken, chopped
Salt and pepper.
Lemon slices and fresh
Sprigs of parsley to garnish

1. Mix together the rice, pineapple, banana, grapes and lemon juice.

2. In a small bowl combine the sultanas, coconut yoghurt, mayonnaise and
chili powder if using. Add the chicken and rice mixture stirring well to
coat. Season with salt and pepper.

3. Serve garnished with lemon slices and parsley sprigs.

Preparation 10 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini