Sunday, November 21, 2010

Tropical Pineapple Almond Chicken Salad

This is an old school tropical resort recipe that has great eye appeal!
     The flavor of this salad entree is pure tropical paradise!  This is a very nice lunch recipe for the occasional "I wish my feet were in the white sands at a Caribbean resort" kind of moments.
     Recipe:  Slice a pineapple in half lengthwise. 
     Trim the leaves to make the pineapple look nice. 
     Cut a flat spot on the bottom of the pineapple half, so it will stand upright without rolling over. 
     Use a paring knife to remove the pineapple fruit and to form a bowl inside the pineapple half.
     Trim the core from the pineapple fruit that was removed. 
     Set the pineapple fruit aside for later in the recipe.
     Season 1 half chicken with sea salt and black pepper.
     Roast the half chicken in a 350 degree oven, till it is fully cooked. 
     Cool the chicken in a refrigerator. 
     Remove the skin, fat and bones. 
     Dice the chicken meat and place the meat into a mixing bowl.
     Add a handful of diced celery.
     Add a small handful of diced onion.
     Add 1 sliced green onion.
     Add a small handful of mixed diced green bell pepper and red bell pepper.
     Add 3 or 4 pinches of chopped parsley.
     Add about 10 leaves of chopped cilantro.
     Add add a small handful of toasted sliced almonds.
     Add 1 teaspoon of minced ginger.
     Add 1 dollop of mayonnaise.
     Add 1 dollop of sour cream.
     Add a dash of worcestershire sauce.
     Add sea salt and black pepper.
     Add 1 pinch of cayenne pepper.
     Dice the reserved pineapple fruit and add it to the chicken salad.
     Mix the pineapple almond chicken salad together.
     Spoon the chicken salad into the carved pineapple bowl.
     Set the pineapple bowl on a plate.
     Garnish the plate with lettuce leaves and pineapple spears.
     Sprinkle some plain sliced almonds on top of the salad.
     This salad is lighter than it looks because of the pineapple fruit in the salad.  The flavor is paradise!  The crunchy toasted almonds are nice in this salad.  The untoasted almonds are simply a garnish with a much lighter flavor that the toasted almonds.  The little bit of worcestershire sauce adds a spicy tamarind flavor.  Play some caribbean steel drum music on the stereo and put on some sunglasses, before sitting down to eat this tropical salad entree!  Ya Mon! ...  Shawna

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