Caribbean Chicken Salad.

3 oz 90 g cooked long grain rice

1 oz 30 g pineapple in natural

Juice, drained and chopped. Half medium banana sliced. 15 oz 45 g black grapes, halved

And pipped. 2 ts Lemon juice.

Quarter oz 7 g sultanas. 2 ts Desiccated coconut.

1 tb Low fat natural yoghurt.

2 ts Low calory mayonnaise.

pn Chili powder (optional). 2 oz 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.