Kapalua Chicken Salad Boats

 

  • 5 c. chicken salad (dressed)
    • 1 tbsp. diced fresh Jalapeño  peppers
    • 1 tbsp. curry
  • 18 baby romaine leaves, washed, dried and separated onto a large serving platter
  • 1 c. mango, diced
  • 1 c. papaya, diced
  • 2 c. fresh pineapple, cubed
  • 1 c. chopped macadamia nuts

Dressing

Kapalua Chicken      Salad Boats

Kapalua Chicken
Salad Boats

  • 1/2 c. mayonnaise whipped together with
    • 2 tbsp. fresh pineapple juice
    • 1/2 tsp. curry powder
    • 1/2 cup black poppy seeds, optional

Toss the chicken salad, first with the Jalapeño pepper and curry, then with the fruit and nuts.  Divide evenly between the lettuce “boats” and top with a drizzle pineapple/curry mayonnaise sauce and sprinkle with poppy seeds if desired.

Perfectly complimented by *Spicy Green Beans (*Add Asian Hot Oil, Soy Sauce and Almond finely diced crumbs to stir fried whole green beans) and brown rice.  Or as a salad dinner, serve a whole grain dinner roll and butter along side.  Yum!

Pierre Sparr Selection Riesling (Alsace, France $ ) or your favorite Riesling.

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