Chicken salad exotic
Instructions:
- 2 cups diced chicken
- 1 cup thinly sliced celery
- 1/3 cup sliced canned water chestnuts
- 3 tablespoons chopped preserved ginger
- 1/4 cup toasted coconut Xakes
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- Salt
- Cayenne pepper
- 1/4 cup toasted coconut
- Cantaloupes and fresh cherries with stems (optional)
- Boil, bone, and dice chicken.
- Combine chicken, celery, water chestnuts, ginger, and coconut flakes.
- Add mayonnaise and toss lightly to coat.
- Add lemon juice, salt, and cayenne pepper to season gently.
- Heap onto lettuce leaves on large plates.
- Arrange sliced cantaloupe around plate in fan shape and decorate with fresh cherries.
- Sprinkle toasted coconut Xakes over all to serve.