CHICKEN AND DRAGON FRUIT SALAD – December 23 – National Root Vegetables and Exotic Fruits Month

Serves 4


  • 1 large, ripe dragon fruit
  • ¼ cup sour cream
  • ¼ cup vanilla yogurt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • ½ inch ginger, peeled and diced
  • 1 granny smith apple, cored and diced
  • ½ cup seedless grapes, quartered
  • Plastic wrap
  • 2 large chicken breasts
  • 3 tablespoons salt
  • 3 romaine hearts, roughly ripped
  • ½ cup cashews


  1. Cut the dragon fruit into fourths.  Using your finger under the skin and peel it away.  Cut the meat of the dragon fruit into ¼ inch triangles.
  2. In a large bowl add the dragon fruit, sour cream, yogurt,  lemon juice, honey, ginger, apple, and grapes.  Toss then cover with plastic wrap and refrigerate for 1 hour.
  3. Meanwhile in a medium stock pot add the chicken breasts and salt.  Cover the chicken with water plus 1 inch.  Place on the stove over medium-high heat and cook until the chicken is done.  Using a slotted spoon remove the chicken and place on a cutting board.  Let it cool enough to handle and then dice into ½ inch pieces.
  4. Serve with the romaine then the chicken then top with the dragon fruit mixture and cashews.

#recipe, #NationalFoodOfTheDay, #ChickenAndDragonFruitSalad, #NationalRootVegetablesAndExoticFruitsMonth, #Chicken, #DragonFruit

Tomorrow is Christmas Eve.  A traditional Christmas Eve dish is Seven-Fishes Stew.  The ingredients for tomorrow’s recipe is listed below:

  • 2 tablespoons olive oil
  • ¼ yellow onion, diced
  • 1 celery stalk, diced
  • 1 teaspoon salt
  • 32 ounces of seafood stock
  • ½ pound clams, scrubbed and cleaned
  • ½ pounds mussels, scrubbed and beards removed
  • ½ pound of red snapper fillet, skinless and cut into 1-inch pieces
  • ¼ pound monkfish fillet, skinless and cut into 2-inch pieces
  • ¼ pound squid, cleaned and cut crosswise into ¼-½-inch rings
  • ¼ pound scallops, rinsed and side-muscle removed, if attached
  • ½ pound shrimp,  peeled and deveined and tails removed
  • 2 green onions, cut into ¼ inch pieces

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