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U.S. Virgin Islands' Winning Recipe: Healthy Chicken

“I can eat chicken for breakfast, lunch, and supper, all by itself. On St. Thomas you can meet chickens everywhere. We have about two dozen of them now around my house. Also, my grandma grows some fruit and vegetables. We kids are helping her to take care of it. My responsibility is to water them early in the morning and right before dusk. The lettuce and lime I used in my recipe is locally grown.”

Orin Hayes, Age 12, the 2016 Healthy Lunchtime Challenge winner from the U.S. Virgin Islands

Makes 4 Servings


  • Juice of 1 fresh lime
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon Cajun seasoning
  • 2 green apples, peeled and minced
  • 2 celery stalks, thinly sliced
  • ½ Jerusalem artichoke, peeled and thinly sliced
  • 2 tablespoons dried cranberries
  • 2 tablespoons minced walnuts
  • ½ cup minced red onion
  • 1/3 cup mayonnaise
  • 1/3 cup Dijon mustard
  • Freshly ground black pepper
  • 4 lettuce leaves


  1. Preheat the oven to 350°F. In a medium bowl, combine the lime juice with the chicken and marinate in the refrigerator for 30 minutes. On a large nonstick baking sheet, bake the chicken for 15 minutes on each side. Remove from the oven and cut into ½-inch cubes.
  2. In a large salad bowl, combine the chicken with the remaining ingredients and stir thoroughly to combine. Refrigerate before serving on top of the lettuce leaves. Enjoy! 

335 calories 13g fat 20g carbohydrates 33g protein