Chicken and pineapple salad in curried mayonnaise dressin
4 servings
Ingredients
| Quantity | 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 | |
| Dressing | ||
| 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 |
Directions
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.