" This dish serves with best combination of varieties comes with delicious tastes"
The salad also served in half of a pineapple which had been scooped out to make a shell then it was filled with chicken, pineapple pieces, celery, onion and cashews with a curry-mayo type dressing. I have switched the cashews for toasted blanched almond slivers but sometimes I use toasted walnuts. The chicken is lightly moistened with a curry-mayo dressing and then heaped into the scooped out pineapple shell. These pineapples are readily available in the grocery stores right now and seeing them has inspired me to share this recipe with you. I hope you enjoy it :)
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| Chicken salad with Pineapple |
Ingredients Used
1 ready-to-cook chicken (for about 1.6 kg)
2 medium onions, roughly chopped
2 celery carrots (about 250 g) roughly chopped
Use 1 bay leaf
Take 2 teaspoons salt & 1 teaspoon black peppercorns
1/2 small sweet pineapple (about 500 g)
3 mandarins or small oranges
2 thin leeks
heart of 1 (romaine) lettuce
lemon balm leaves for garnish
curry dressing
4 tablespoons light mayonnaise
Take 1/2 cup (125 g) yogurt
4 tablespoons orange juice
2 tablespoons lemon juice
pinch of ground ginger
pinch of cayenne pepper
salt and freshly ground black pepper
Cooking Tips:
Curry dressing is a delicious recipe. Use 4 tablespoons lime juice in place of orange juice and omit the lemon juice or Use a hot omit the lemon juice. Or use a hot curry powder and omit the ginger.
Making recipe
1 Place chicken, chopped vegetables, bay leaf, salt and peppercorns in a large saucepan. Cover with water, Bring to a boil. Skim off the surface with a slotted spoon. Cook, partly covered, over low heat 1 hour 15 min. Remove pan from heat. Leave chicken to cool in cooking liquid.
2 Separate chicken meat from carcass and chop flesh into small pieces then place in a bowl.
3 Trim pineapple, discard the middle part (core) and cut fruit in to small pieces. Peel and segment 2 mandarins. Add pineapple and mandarin pieces to chicken . Cut leeks in half lengthwise and cut into very fine strips. Add to bowl.
4 To make curry dressing, whisk mayonnaise. yogurt, orange juice and lemon juice until combined. Stir in curry powder, ginger and cayenne pepper. Add salt and pepper to taste. Stir dressing into chicken and pineapple mixture.
5 Peel and slice remaining mandarin crosswise. Cut lettuce into wide strips. Distribute among serving bowls and top with chicken salad. Garnish with mandarin slices and lemon balm leaves.
Serving 4 members ; Preparation 30min ; Cooking 1 hour 15 min.
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Contains: 413 cal, 43 g protein, 16 g total fat, 4 g saturated,
149 mg cholesterol, 25 g carbohydrate, 7 g fibre.
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