Chicken and Pineapple Salad (photo by Philip Forsberg, Flickr)

Chicken and Pineapple Salad

Published in Family Favourites, Salad Meals

Refrigerate for about an hour before serving (not absolutely necessary, but it does help to blend the flavours). This I serve with any simple rice salad recipe, look at the one made especially for the Chicken Salad Indienne.

Ingredients:

  • 1 roasted/bought barbequed chicken
  • 1 medium pineapple
  • ½ cup shredded coconut
  • 4 spring onions, sliced

Ingredients: Dressing:

  • 1 tsp curry powder
  • ¼ tsp 5 – spice powder
  • 1 clove garlic, crushed
  • 1 tsp grated ginger
  • ¾ cup mayonnaise
  • ¼ cup coconut milk

Preparation:

  • Toast coconut until golden – either in medium oven for about 5 minutes, or on a dry frying pan, stirring constantly.
  • Peel pineapple, and cut the flesh into bite-sized chunks.
  • Pull the skin off the chicken, then strip off all the flesh from the bones, and cut it-tnto bite-sized pieces.
  • Combine in a bowl with the coconut and spring onions.
  • Whisk together all the dressing ingredients, then pour over the salad. Stir gently but thoroughly. Taste and adjust the seasoning.

Notes:

  • Use dessicated coconut, though, I think, the original recipe meant fresh shredded coconut to be used.

Serves 4 – 5.

Primary Ingredients: , , , , , , , ,

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