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Chicken Curry Salad
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Salad Ingredients:
1/2 pound of raisins
1/2 cup of coconut
1/4 cup red onion, finely minced
3 pounds of chicken breasts, cooked and diced
1 Granny Smith Apple, cored and diced
4 stalks of celery, bias cut or finely minced
7 ounces of pineapple chunks (optional)
1 cup seedless green grapes (optional)
1/2 cup slivered almonds
Dressing Ingredients:
1-1/2 cup mayonnaise
1/4 cup honey or 1/4 cup chutney
2 tablespoons of curry powder
4 tablespoons fresh lime juice
2 teaspoons of grated lime rind
1/2 teaspoon salt
Instructions:
PREPARE RAISINS AND COCONUT:
Soak raisins in hot water for 5 minutes to make them swell.
Drain well and set aside. Spread coconut on a baking
sheet and place in oven at 350 degrees and bake until
coconut is brown (about 5-10 minutes).
PREPARE SALAD:
In a saute pan melt 1 tablespoon butter and cook onion
until golden brown. Drain onion on paper towel. Toss
together all salad ingredients except almonds.
Mix all dressing ingredients well, and pour over the
salad ingredients. Chill until ready to serve.
Can be served family style or in individual servings
on lettuce leaves or in half a papaya, avocado,
or pineapple. Serves: 6-8.
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See also:
More Macaroni Salad Recipes
All Hawaiian Salad Recipes
Alphabetical Index to All Recipes
What Makes Macaroni Salad a Local Treat?
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Related Links
Hawaiian Food Recipes
Islands of Hawaii
Hawaii for Visitors
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