Yield: 4 servings
|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|
|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.