Lots of tender chicken is jumbled with chunks of cantaloupe, celery, apples, golden raisins, and salted cashews, giving you a different taste in every bite. The salad is terrific served in a hollowed-out pineapple or small melon.
SERVES: 6
INGREDIENTS:
- 1 recipe cooked chicken
- 1 cup finely chopped celery
- 2 Gala apples, cored and cut into 1-inch dice
- 1 cup golden raisins
- 1 cup chopped cantaloupe
- 1/4 cup mayonnaise
- 1/4 cup sour cream or plain yogurt
- 1/4 cup finely chopped Major Grey’s chutney
- 1 1/2 teaspoons Madras curry powder
- 1 cup finely chopped salted roasted cashews (for garnish)
- 1/2 cup dried banana chips (for garnish)
- 1/4 cup toasted sweetened shredded coconut (for garnish)
INSTRUCTIONS:
- In a mixing bowl, combine the cooked chicken, celery, apples, raisins, and cantaloupe.
- In a small bowl, whisk together the mayonnaise, sour cream or yogurt, chutney, and curry powder until well blended.
- Pour the dressing over the chicken mixture and toss to coat evenly.
- Serve the salad garnished with chopped cashews, banana chips, and toasted coconut.
- If not serving immediately, the salad can be refrigerated for up to 8 hours. Before serving, take it out of the refrigerator 30 minutes in advance and retoss to blend the flavors.
NOTE:
- To toast the shredded coconut, preheat the oven to 350 degrees F (175 degrees C).
- Line a baking sheet with parchment paper or a silicone liner.
- Spread the coconut evenly on the prepared baking sheet and toast for about 10 minutes, shaking the pan after 5 minutes to turn and redistribute the coconut.
- Remove from the oven when the coconut has turned golden brown and allow it to cool completely
