Chicken And Pineapple Salad With Curry Mayonnaise - cooking recipe

Ingredients

SALAD
1 barbecued chicken
1/2 cup coconut, shredded
1 (440 g) can unsweetened pineapple slices, drained
4 spring onions, chopped
CURRIED MAYONNAISE
1 teaspoon curry powder
1/4 teaspoon five-spice powder
1 garlic clove, crushed
1 teaspoon grated fresh ginger
3/4 cup mayonnaise
1/4 cup coconut milk

Preparation

CURRIED MAYONNAISE:
Combine all ingredients thoroughly.
CHICKEN AND PINEAPPLE SALAD:
Toast coconut on oven tray in moderate oven for about 5 minutes.
Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise.
Refrigerate 1 hour before serving.
Serves 4.
Cheers, Doreen Doreen Randal, Wanganui.
New Zealand.