It’s the season for spring and summer lunches, featuring fresh and delicious salads. As May is National Salad Month I thought it the perfect time to share this recipe for chicken salad with you, along a fantastic way in which to serve it. This version of a lunchtime favorite has a tropical bent thanks to the inclusion of coconut, macadamias, and fresh pineapple. Anyone can serve it on fresh leaves of lettuce or sandwiched in a flaky croissant, so why not come up with something unique and serve yours in a coconut half? I used coconut hearts from Melissa’s Produce. Because they are shelled and skinned, they are easy to slice in half (saving the delicious coconut water that is inside) and use this as your serving bowl. Who wouldn’t be in awe of a beautiful lunch like this?
Tropical Chicken Salad
¾ - 1 cup mayonnaise
¼ teaspoon curry powder
½ teaspoon salt
¼ teaspoon paprika
¼ cup macadamia nuts, rough chopped
½ cup fresh pineapple, cut into ½-inch dice
2 Tablespoons Melissa’s shredded coconut
½ cup diced celery
2 cups cooked chicken, cubed
In a large bowl whisk together mayonnaise, curry powder, salt, and paprika. Using a rubber spatula, gently fold in nuts, pineapple, coconut, and celery. Gently fold in chicken. Cover and refrigerate for at least one hour or overnight, to allow flavors to meld. Serve on top of lettuce leaves, or in a coconut half.
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