Chicken and pineapple salad in curried mayonnaise dressin

Yield: 4 servings

Measure Ingredient
½ Barbequed chicken, deboned, skinned, and cut into chunks
½ cup Shredded coconut
15 ounces Can unsweetened pineapple chunks, drained
2 Green shallots, chopped
1 teaspoon Curry powder
¼ teaspoon Five spice powder
1 Clove garlic, crushed (or 1/8 tsp garlic powder)
1 teaspoon Ground ginger
¾ cup Mayonnaise
¼ cup Coconut milk

Chicken and Pineapple Salad in Curried Mayonnaise Dressing Toast shredded coconut in a moderate oven for about 5 minutes.

Combine dressing ingredients and mix well. Put chicken, pineapple, toasted coconut, shallots, and dressing in a bowl and mix well.

Refrigerate 1 hour before serving.

Serves 4.

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