Curried Chicken Salad
|Instant minced onion||3 Tablespoon|
|Curry powder||1 1⁄4 Teaspoon|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
|Cayenne pepper||1 Dash|
|Cooked diced chicken||3 Cup (48 tbs)|
|Canned pineapple chunks||20 Ounce, drained (1 Can)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Golden raisins||1⁄3 Cup (5.33 tbs)|
|Red apple||1 , cored and diced|
|Shredded coconut||2 Tablespoon|
Combine onion and water in small bowl; let stand 10 minutes.
Melt butter in small skillet over medium heat; stir in onion and curry powder.
Saute, stirring constantly, 3 to 5 minutes; cool.
Combine curry mixture with mayonnaise, lemon juice, salt, and cayenne; blend thoroughly.
Combine chicken, pineapple, nuts, raisins, and apple in large bowl.
Add curry dressing; toss gently until mixed.
Line salad bowl with lettuce.
Add salad; sprinkle with coconut.