Curried Chicken Salad

• Gluten free

• Meat

  • 1 1/2 cups Chicken, cooked

• Produce

  • 1 Lemons, Juice of
  • 1 Pineapple, medium fresh
  • 1 head Romaine lettuce
  • 1/2 cup Seedless raisins

• Condiments

  • 3 tbsp Mango chutney
  • 1 cup Mayo

• Baking & Spices

  • 1 tbsp Curry powder
  • 1 Salt and pepper

• Nuts & Seeds

  • 3 tbsp Coconut

Found on cookingtheglobe.com

Description

Directions

• Mix chicken, salt and pepper in a bowl.
• Reserve 1 tablespoon grated coconut and 1 tablespoon raisins for garnish, and place the remaining ones in a bowl with the chicken. Add the pineapple and chutney. Mix.
• In another small bowl, or a cup, combine the mayo with the curry and lemon juice. Start from 1 lemon and add more if needed.
• Now you can either shred the lettuce and place the salad over it, or arrange the salad on the leaves, like I did. Pour the mayo curry dressing over the salad. Sprinkle with the coconut and raisins. Enjoy!

Nutrition