Tuesday, May 17, 2016

Tropical Chicken Salad (Served in a Coconut Bowl)

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
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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martinealison said...

Bonjour chère amie,

Pardonnez-moi pour mon irrégularité en ce moment ! Le printemps m'accapare et je suis plus souvent dehors et éloignée de mon ordinateur !
Je suis contente aujourd'hui de découvrir une autre de vos recettes. je suis fan de la noix de coco et de l'ananas alors le tout réuni hummm ! cela doit être drôlement bon !
Merci pour ce savoureux partage.

❀ Gros bisous ❀

~~louise~~ said...

Now that salad is pretty darn impressive Pattie! I don't usually eat coconut but as a serving "dish" well, who could resist! It must be amazing with the pineapple!

Happy Salad Month! Thanks for sharing, Pattie...