* 2 cups cooked chicken, cut in bite size pieces
* 1 can (20 oz) pineapple chunks, drained, juice reserved
* 1/2 cup green onions, chopped
* 1/3 cup diced celery
* 1/3 cup unsalted peanuts
* 1/3 cup raisins
* 1/4 cup shredded coconut
* reserved pineapple juice
* 3 Tbsp mayonnaise
* 2 to 3 tsp curry powder
* 1/4 tsp powdered ginger
* 2 medium cantaloupes
|
1. In a large bowl, toss together the chicken, pineapple, onions, celery, peanuts, raisins and coconut and set aside.
2. In separate bowl, whisk together the pineapple juice, mayonnaise, curry, and ginger.
3. Pour this dressing over the chicken salad mixture and toss together until coated well, then cover and refrigerate for at least 1 hour before preparing finished salad.
4. When ready to serve, wash and cut both cantaloupes in half on the equator, then scoop out the seeds and pulp and discard, then scoop out the edible flesh with a melon baller making sure you get close to the rind, but leave enough support to form a bowl.
5. Put the melon balls in with the chicken salad and toss well, then spoon into the cantaloupe bowls and serve immediately.
6. Makes enough for 4 individual salads.
|
Why throw away the cantaloupe rind when you cut the cantaloupe? They make beautiful bowls, so use them! Just remember to scrub them well before cutting to make sure your 'bowls' don't have any dirt still clinging to them. And if the cantaloupe bowls won't sit even on the plate, just slice a tiny little bit off the bottom to create a flat surface.
This is a pretty classic curried chicken salad with enough twists to make it unique enough to serve any time you want to impress your guests... or family! Enjoy!
|
