Bird of Paradise Chicken Salad |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A lovely tropical chicken salad. 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) |
3/4 cup mayonnaise |
1/4 cup fresh orange juice |
2 tablespoons grated orange zest |
1/4 cup chopped macadamia nuts |
Directions:
1. 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).
2. To make the dressing: whisk the mayonnaise, orange juice, and zest together in a small bowl.
3. Stir in 1/4 cup nuts.
4. Pour the dressing over the chicken mixture; toss gently but thoroughly.
5. Peel the papaya, using a vegetable peeler.
6. Cut it in half, remove the seeds, and the cut it vertically into even slices.
7. 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.
8. Sprinkle with remaining nuts; serve immediately.
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