Tropical Fruit Salad

(Makes 6, ¾ cup Servings)

2 cups cubed fresh pineapple
1 cup chopped mango
1 cup sliced peeled kiwifruit (about 3 kiwifruit)
1 cup red seedless grapes
¼ cup flaked sweetened coconut
3 Tbsp honey
2 Tbsp fresh lime juice

Method of Preparation:

1. Combine the first 5 ingredients in a medium bowl.  Chill at least 30 minutes.
2. Combine the honey and juice in a small bowl, and toss with fruit just before serving.

Recipe adapted from Cooking Light Magazine

Summer-Time Chicken Salad

Ingredients:

1 pound cooked, diced chicken (about 2  ½  cups)
½ cup lite mayonnaise
½ cup fat-free plain yogurt (or until desired thickness)
1 cup halved red grapes
¼ cup sliced almonds or chopped walnuts (optional)
2 chopped green onions
2 teaspoons Worcestershire Sauce
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon salt

Method of Preparation:

1. Combine all ingredients in a large bowl; stir well to combine.
2. Serve chicken salad on a bed of baby greens or on whole-wheat bread.

Serving Suggestion: 

Try filling whole-wheat pita pockets with the chicken salad and romaine lettuce.  Serve with a fresh fruit salad.

Note: 

You can very the type of fruit you use in this recipe (raisins, pineapple?) and the type of nut!  

Recipe by Michele M. Powers, R.D.