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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.
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What You Need:
(To Serve: 6)
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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
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Translate this recipe:
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| How To Cook: |
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1. Combine chicken, pineapple, lime juice, and curry powder in a large bowl.
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2. Refrigerate 1 hour to blend flavors.
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3. Add mayonnaise (enough to bind ingredients), salt, and pepper.
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4. Peel avocados; cut in half and remove pits.
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5. Spoon chicken mixture into avocado halves, shaping into mounds.
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6. Top each mound with a spoonful of chutney, raisins, and coconut.
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7. Place on lettuce leaves and serve at once.
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