Curried Chicken Salad

The East Indian influence is evident in the curry powder used in this dish. This makes a light main dish for a midday or evening meal, or can be used as a sandwich filling.

11⁄2 cups cooked chicken, diced

salt, pepper to taste

3 TBS grated coconut

1⁄2 cup seedless sultana raisins

1 fresh pineapple, cubed

3 TBS mango chutney

1 TBS curry powder

juice of 2 lemons

1 cup mayonnaise

1 head romaine lettuce, shredded

• In a bowl, mix chicken, salt, and pepper.
• Reserve a tablespoon each of coconut and raisins for garnish. Mix in remaining coconut and raisins, pineapple, and chutney.
• Add curry powder and lemon juice to mayonnaise (put in half the juice first, taste, and then add more if you wish).
• Ona serving dish or bowl, lay a bed of lettuce, and place the chicken mixture on it. Pour over the curried mayonnaise.
• Garnish with coconut and raisins.