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2
whole chicken breasts (or about 5 cups cubed cooked chicken). 1
cup seedless white grapes, cut in half 1/2
fresh pineapple, peeled, cored, and cut into cubes. Greens
of your choice for serving 1/2
cup chopped pecans, toasted. 1/2
cup thinly sliced green onions, white and green parts Dressing: 1/3
cup bottled Major Grey's chutney, large pieces chopped. 1
teaspoon curry powder 1
cup mayonnaise, homemade or high-quality purchased. 1
tablespoon grated lime zest 1/4
cup fresh lime juice 1/2
teaspoon salt |
Roast the chicken. When it is cool
enough to handle, remove the skin from the chicken. Pull the meat
off the bones and cut into 1/2-inch cubes. Place the meat in a
large bowl. Add the grapes and pineapple.
To make the dressing, in a bowl, whisk together the chutney,
curry powder, mayonnaise, lime zest, lime juice, and salt.
Pour the dressing over the chicken mixture. Toss gently but
thoroughly. At this point, you may refrigerate the salad for up to
3 hours, or turn it out onto a platter lined with lettuce leaves,
chill briefly, and serve. (If made more than 3 hours in advance,
the dressing becomes runny.) Sprinkle the pecans and green onions
over the salad before serving.
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