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  Added: Jul 15, 2010  •  Visited (105)  •  Print version Print this recipe (5)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Curried Chicken - Fruit Salad
Curried chicken salads enhanced with fruit are traditional luncheon fare in the West Indies. They're prepared in many versions. This is one of the best.

What You Need:
  • 3 cups diced cold, cooked chicken (white meat)
  • 1 cup diced fresh or canned pineapple, drained
  • 3 tablespoons fresh lime juice
  • 1 to 2 tablespoons curry powder
  • About ¾ cup mayonnaise
  • Salt, pepper to taste
  • 3 medium-sized ripe avocados, halved and pitted
  • 6 teaspoons chutney
  • 6 teaspoons seedless raisins
  • 6 teaspoons shredded coconut
  • 6 crisp lettuce leaves, washed and dried

  • How To Cook:
    1. Combine chicken, pineapple, lime juice, and curry powder in a large bowl.

    2. Refrigerate 1 hour to blend flavors.

    3. Add mayonnaise (enough to bind ingredients), salt, and pepper.

    4. Peel avocados; cut in half and remove pits.

    5. Spoon chicken mixture into avocado halves, shaping into mounds.

    6. Top each mound with a spoonful of chutney, raisins, and coconut.

    7. Place on lettuce leaves and serve at once.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » India
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Herbs & Spices » Curry
    Main Ingredient » Fruits » Pineapple
    Dish » Salads



     




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