Yield: 4 servings

1/2 Barbequed chicken, deboned, skinned, and cut into -chunks
1 Clove garlic, crushed (or -1/8 tsp garlic powder)
1/2 c Shredded coconut  
15 oz Can unsweetened pineapple -ch unks, drained
1 ts Ground ginger
3/4 c Mayonnaise
2 Green shallots, chopped
1/4 c Coconut milk Dressing
1 ts Curry powder
1/4 ts Five spice powder

Chicken and Pineapple Salad in Curried Mayonnaise Dressing

Toast shredded coconut in a moderate oven for about 5 minutes. Combine dressing ingredients and mix well. Put chicken, pineapple, toasted coconut, shallots, and dressing in a bowl and mix well. Refrigerate 1 hour before serving.

Serves 4.



Share