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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