Bird Of Paradise Chicken Salad - cooking recipe

Ingredients

2 1/2 cups cubed cooked chicken
1 1/2 cups peeled peeled cored cubed fresh pineapple
1 cup red seedless grapes, halved
2 ripe mangoes, peeled and cubed
1 ripe papaya
lettuce leaf
6 bunches red grapes (for garnish)
Dressing
3/4 cup mayonnaise
1/4 cup fresh orange juice
2 tablespoons grated orange zest
1/4 cup chopped macadamia nuts

Preparation

Put the chicken in a large bowl; add in pineapple, grapes, and mango (if you are not serving right away, cover and refrigerate for up to 2 hours; if you refrigerate longer, the pineapple tends to give off its juices).
To make the dressing: whisk the mayonnaise, orange juice, and zest together in a small bowl.
Stir in 1/4 cup nuts.
Pour the dressing over the chicken mixture; toss gently but thoroughly.
Peel the papaya, using a vegetable peeler.
Cut it in half, remove the seeds, and the cut it vertically into even slices.
Line individual plates with lettuce leaves; mound the chicken salad in the middle of the plate; arrange papaya slices around the salad along with a cluster of grapes.
Sprinkle with remaining nuts; serve immediately.