Iceberg Babies Tropical Chicken Salad

tropical chicken salad
Iceberg Babies® are specially hybridized portion-sized heads of iceberg lettuce. This recipe was developed by Chef Beat Giger, Pebble Beach Resorts. The little lettuce heads are topped with a mixture of chicken breast meat, cilantro, lime, chile coconut, grapefruit sections, shallot and yogurt.
Recipe By: Chef Beat Giger Pebble Beach Resorts
  • Prep15 min |
  • Total15 min |
  • Serves8


    • 8 each Garden Hearts® Iceberg Babies
    • 2 6 ounce six-ounce containers of plain Greek yogurt
    • 1/2 cup fresh lime juice
    • 2 teaspoons white sugar
    • 3 teaspoons red chili pepper, chopped
    • 1/2 cup fresh mint leaves, finely chopped
    • 2 tablespoons fresh cilantro, finely chopped
    • 2 each red grapefruit or pomelos, peeled and sectioned
    • 4 cups pre-cooked chicken breast meat, shredded
    • 1 1/2 cups unsweetened coconut meat, shredded
    • 8 springs cilantro


Remove outer leaves of Iceberg Babies and rinse head under cold running water. Allow to air dry. Cut a generous slice from the bottom of the Babies, removing about a quarter of the head. Remove some of the inner leaves to create a bowl; julienne the removed leaves and set aside.

For the dressing, blend together the yogurt, lime juice, sugar, shallots, chili pepper, mint, and cilantro in a small bowl and chill well.xx In a large bowl toss together the sectioned grapefruit or pomelos, chicken breast and coconut.

Ensure all ingredients are well chilled, add dressing and toss gently. To plate, place the fine lettuce julienne at the center of the plate and top with the Iceberg Babies bowl. Fill the bowl generously with the chicken salad mixture and garnish with a few grapefruit sections and sprigs of cilantro.

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