Yield: 4 servings
Measure | Ingredient |
---|---|
½ \N | Barbequed chicken, deboned, skinned, and cut into chunks |
½ cup | Shredded coconut |
15 ounces | Can unsweetened pineapple chunks, drained |
2 \N | Green shallots, chopped |
\N \N | Dressing |
1 teaspoon | Curry powder |
¼ teaspoon | Five spice powder |
1 \N | 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.