Post by cuteascountry_Shortcake on Sept 20, 2005 18:20:46 GMT -6
Pineapple Hula Salad 1 ripe papaya 2 whole chicken breasts, split, skinned, boned and cooked 1 large rib celery 2 cans pineapple chunks, drained ½ cup macadamia nuts or peanuts 1 cup (250 ml.) mayonnaise 2 tsp. (10 ml) curry salad greens chives and sliced kumquats for garnish
To prepare papaya, slice papaya lengthwise in half on cutting board. With large spoon, scoop out seeds; discard. Remove peel from papaya using vegetable peeler or paring knife. Dice enough papaya to measure 1 cup. (250 ml.) Reserve remainder for other use.
Dice chicken on cutting board. Set aside. To prepare celery, trim stem end and leaves from celery rib on cutting board. Slice celery diagonally. Combine papaya, chicken, celery, pineapple and nuts in large bowl. Blend mayonnaise and curry in small bowl. Spoon mayonnaise mixture over chicken mixture, blend thoroughly. Cover, refrigerate salad for at least one hour. Serve salad mounded on salad-green lined serving platter. Garnish, if desired. Makes four servings. Note: You could always leave the papaya out.
Submitted by Nanci, Upstate NY
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