Curried Chicken On Pineapple Rings
|Unflavored yogurt||1 Cup (16 tbs)|
|Finely chopped chutney||3 Tablespoon (Major Grey's)|
|Curry powder||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Garlic salt||3⁄4 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Diced cooked chicken/Turkey||3 Cup (48 tbs) (Cold)|
|Green pepper||1 Small, coarsely chopped|
|Canned mandarin oranges||11 Ounce, well drained (1 Can)|
|Raisins||1⁄2 Cup (8 tbs)|
|Thinly sliced green onion||1⁄4 Cup (4 tbs)|
|Pineapple||5 Pound (1 Large)|
|Butter lettuce leaves||4|
|Coarsely chopped salted peanuts/Almonds / cashews||1⁄2 Cup (8 tbs)|
Combine yogurt, chutney, curry powder, coriander, garlic salt, mustard, and cayenne; blend well and set aside.
Cut bananas into 1/4-inch slices; combine with chicken, pepper, oranges, raisins, and onion.
Peel and core pineapple.
Cutting crosswise, slice off 6 thick (about 3/4 inch) rounds; set aside.
Cut remaining pineapple into bite-size chunks (you should have about 1 cup); drain and add to chicken mixture.
Pour curry-yogurt dressing over chicken mixture and toss gently.
Arrange lettuce leaves on 6 salad plates, then lay a pineapple ring on each.
Top pineapple slices with equal amounts of salad mixture.
Sprinkle each serving with nuts.