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Chicken salad with macadamia nuts

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Ingredients for 4 servings:

  • 2 chicken breasts, fried without skin and bones (or 1 roast chicken)
  • 1 papaya
  • 1 stalk(s) celery
  • 2 cans of pineapple, in pieces (225 g each)
  • 100 g macadamia nuts (or peanuts)
  • 200 g mayonnaise
  • 2 tsp curry powder (to taste)
  • Green lettuce
  • chives

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

and papaya and pineapple

Halve the papaya lengthwise. Scoop out the seeds with a large spoon and peel the papaya. Dice enough papaya to make 1 cup. Reserve the rest for another use. Dice the flesh and set aside. Remove the ends and leaves from the celery stalks and cut into pieces. Gently mix together the papaya, chicken, celery, pineapple, and nuts. Combine the mayonnaise and curry powder, add to the other ingredients, and mix gently. Cover and refrigerate for at least 1 hour. I prefer macadamia nuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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