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Curried Chicken On Pineapple Rings

Salad.Carnival's picture
  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
  Cayenne 1 Dash
  Bananas 2 Small
  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.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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Curried Chicken On Pineapple Rings Recipe