Number Of Ingredients 9 Steps:
Drain the pineapple and save the juice. Cube the chicken breast and add the bits to a plastic bag. Add salt and 1 tsp curry powder and massage to distribute. Add 5 tbsp pineapple juice. Push out all the air from the bag and close airtight. Leave chicken to marinate for 20 minutes, and set oven to preheat to 200°C (392°F). Crack the egg in a tall container. Mix with a hand blender making up and down movements until the egg has doubled in size and is frothy. Gently add the oil in a slow continuous stream while keeping the up and down mixing. The mixture should emulsify before all of the oil has been added. When done, add 2 tsp lemon juice, 1 tsp curry powder and 1/4 tsp salt. Stir in condiments and set aside. Place chicken bits on an oven tray and bake at 200° for about 10 minutes or until done (check largest bit for doneness by cutting it in half and checking if cooked through). Let cool before adding to the salad to avoid wilting salad leaves. Chop the lettuce and place on the bottom of a serving bowl. Cut the pineapple to small pieces. Add the chicken and pineapple bits over the salad, in the centre of the bowl. Top with roasted shaved almonds. Drizzle curry mayo dressing over the salad, or serve on the side.
Time 15m Yield 6 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine the chicken, pineapple and grapes. In a small bowl, combine mayonnaise and curry; pour over chicken mixture; toss to coat. Cover and refrigerate until serving. If desired, top with cilantro and serve in lettuce leaves.
Time 40m Number Of Ingredients 15 Steps:
If you want to serve the chicken salad in pineapple bowls, see our post that details how to make bowls from a fresh pineapple. Save the juices that accumulate when you slice the pineapple. In a large bowl combine the pineapple chunks, chicken, celery, onion, parsley, and toasted almonds. Make the dressing in a separate bowl. Combine the yogurt, mayonnaise, pineapple juice, lemon juice, and garlic. Whisk in 1 teaspoon of curry powder and taste. Add additional curry powder if desired. Season with salt and pepper. Mix 1/2 cup of the salad dressing to the salad and toss together to moisten well. Serve the salad in pineapple bowls if desired.
Time 30m Yield 7 servings. Number Of Ingredients 12 Steps:
Cut pineapple in half; remove fruit, leaving 1-in. shells. Set shells aside for serving; cut fruit into cubes. , In a large bowl, combine the chicken, onion, celery, raisins, almonds and 1 cup cubed pineapple (refrigerate remaining pineapple for another use)., In a small bowl, whisk the mayonnaise, pineapple juice, mustard, curry and salt; add to chicken salad and toss to coat. Refrigerate until chilled., Line pineapple shells with lettuce if desired; fill with chicken salad.
Time 1h25m Yield 4 serving(s) Number Of Ingredients 10 Steps:
CURRIED MAYONNAISE:. Combine all ingredients thoroughly. CHICKEN AND PINEAPPLE SALAD:. Toast coconut on oven tray in moderate oven for about 5 minutes. Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise. Refrigerate 1 hour before serving. Serves 4. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
Time 30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Chop the chicken meat into smallish pieces, and place in a large bowl with the pineapple and celery. In a separate bowl combine the mayonnaise, celery salt, pepper, dried onion, garlic powder, and nuts or seeds. Add the mayonnaise mixture to the chicken and toss to combine; add additional sour cream or plain yogurt to achieve desired texture. Refrigerate for at least 30 minutes, then serve on croissant or on lettuce.
Time 30m Yield 10 Number Of Ingredients 12 Steps:
Mix chicken, pineapple, celery, salad dressing, sweetened cranberries, mayonnaise, apple, green onion, rosemary, dill, seasoned salt, salt, and pepper together in a large bowl. Refrigerate until ready to serve.
Time 45m Yield 15 Number Of Ingredients 11 Steps:
Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl. In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce. Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight). Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.
