Tropical Chicken Salad
Yield
6 servingsPrep
10 minCook
0 minReady
10 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken
white meat, cooked, cubed |
|
| 2 | each |
apples
peeled, diced |
|
| 1 | cup |
pineapple chunks
|
*
|
| ⅓ | cup |
almonds
chopped |
*
|
| ½ | cup |
coconut
shredded |
*
|
| ¼ | cup |
raisins white
|
* |
| 3 | tablespoons |
chutney
chopped |
* |
| 2 | teaspoons |
curry powder
|
|
| ¾ | cup |
mayonnaise
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken
white meat, cooked, cubed |
|
| 2 | each |
apples
peeled, diced |
|
| 237 | ml |
pineapple chunks
|
*
|
| 79 | ml |
almonds
chopped |
*
|
| 118 | ml |
coconut
shredded |
*
|
| 59 | ml |
raisins white
|
* |
| 45 | ml |
chutney
chopped |
* |
| 1E+1 | ml |
curry powder
|
|
| 177 | ml |
mayonnaise
|
|
Directions
In a bowl, combine chutney, curry, and mayonnaise.
Combine all other ingredients in a separate bowl.
Stir curry, chutney, and mayonaisse mixture into the chicken mixture.
Serve on watercress or lettuce leaves, with slices of avocado.
