Tropical Chicken and Watermelon Salad

  • Yield: 4 servings


1tablespoon canola oil
1/2-- fresh cut pineapple
1large red pepper, chopped
1-- mango, chopped
1large garlic clove, chopped
2cups precooked rotisserie chicken without skin, chopped
1/4teaspoon salt
1tablespoon curry powder
1package instant brown rice, cooked according to package directions
Watermelon Salad:
4cups cubed watermelon
1/4-- Vidalia onion, sliced thinly
1/3cup fresh cilantro, roughly chopped (optional)
2tablespoons rice wine vinegar
1/8teaspoon salt
1 1/2teaspoons canola oil
Minty Greek Yogurt:
1/2cup fat-free Greek yogurt topped with:
1teaspoon sugar
1/2teaspoon fresh mint


  1. To make the chicken: Heat oil in large non-stick sauté pan; add pineapple, red pepper, mango and garlic. Cook for about five minutes until slightly softened. Add chopped chicken, salt and curry powder and cook until hot. Serve over cooked rice.
  2. To make the salad: Combine watermelon, onion and cilantro in a serving bowl. In a small bowl, whisk together vinegar, salt and oil.
  3. To make the yogurt: Combine all ingredients; mix well.
  4. To serve: Pour dressing over salad and serve with chicken and Minty Greek Yogurt. 

Nutritional Info *per serving

  • Calories 590
  • Cholesterol 60mg
  • Sodium 372mg
  • Fiber 7g