Curried Chicken And Pineapple Salad
|Cooked chicken fillets||4 , cut into strips|
|Pineapple pieces||1 Cup (16 tbs) (Drained)|
|Split almonds||1⁄2 Cup (8 tbs), browned|
|Natural yogurt||4 Tablespoon|
|Curry paste||2 Teaspoon|
|Tomato ketchup||1 Tablespoon|
Cut the celery into match-size strips.
Place in a bowl with the chicken, pineapple and almonds.
Toss the ingredients together.
Mix the mayonnaise, yogurt, curry paste and tomato ketchup together, pour over the chicken salad and mix thoroughly.
Place the lettuce on a serving dish and spoon the chicken mixture into the centre.
Serves 4 to 6.
COOKED CHICKEN: Place the 4 fillets in saucepan with half an onion, carrot, bay leaf, 1 teaspoon salt, 4 peppercorns and water to cover.
Bring to simmer and cook 12 minutes.
Cool in cooking liquid.