Chicken fruit salad in pineapple boats
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Salt |
| ⅓ | cup | Vinegar |
| 4½ | teaspoon | Onion juice |
| 1 | cup | Oil |
| 4½ | teaspoon | Poppy seeds |
| *MMMMM SALAD* | ||
| 2 | larges | Pineapples |
| 2 | cups | Diced cooked chicken |
| 1 | large | Papaya peeled, seeded and cubed |
| 1 | cup | Sliced celery |
| 2 | Oranges; peeled cut in segments | |
| 1 | cup | Watermelon balls |
| 2 | Bananas; peeled, sliced | |
| 3 | Kiwi; peeled and sliced | |
| Coarsely chopped macadamias | ||
Directions
Keywords: Salads, Fruits, Poultry Servings: 8 *MMMMM POPPY SEED DRESSING* Combine sugar, mustard, salt and vinegar. Stir in onion juice. Slowly add oil, beating constantly until thick. Add poppy seeds and beat a few minutes. Store in refrigerator but avoid putting in very cold spot as dressing may separate. If dressing separates, pour off clear part. Beat clear portion, then slowly beat in poppy-seed mixture.
To make salad, lay pineapples on sides and cut horizontal slice in each to make boat, leaving top leaves intact. Remove meat of pineapples and cut into chunks. In large bowl, combine drained pineapple chunks, chicken, papaya, celery, oranges, watermelon, bananas and kiwi. Toss at once with poppy-seed dressing to taste.
Chill until ready to serve. Before serving, toss with ½ cup chopped nuts. Serve in pineapple shells and sprinkle with more nuts, if desired.
(C) 1992 The Los Angeles Times