Palm Springs Fruit Salad

Palm Springs Fruit Salad

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1/2 cup California Dates, sliced

4 Chicken Breasts, skinless, boneless and halved

2 large Oranges

1 Pineapple

2 Kiwi fruits

Mint sprigs to garnish


Orange Mint Yogurt Dressing

1 cup Plain lowfat Yogurt

2 Tbsp Honey

2 tsp Orange peel, grated

11/2 tsp Candied Ginger, finely chopped

1/8 tsp Salt

1 dash Cayenne Pepper

11/2 tsp Fresh Mint


Remove peel and pith from oranges.  Slice oranges into 1/4 inch thick rounds.  Quarter and peel pineapple.  Slice into 1/2 inch thick slices.  Arrange oranges, kiwi and pineapple on 4 salad plates.  Meanwhile, tear chicken into strips.  Toss with dates and Orange Mint Yogurt Dressing.  Divide mixture into 4 portions and arrange evenly on each serving plate.  Garnish with mint sprigs.


Per serving: 544 Calories, Protein 33g, Carbohydrates 90g, Dietary Fiber 5g, Fat-Total 6g, Cholestrol 80mg, Sodium 76mg

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