Servings
Font
Back
3.9 from 42 votes

Great Island Salad Plate

My Great Island Salad Plate is made with a tumble of colorful mixed fruit anchored by a big scoop of curried chicken salad with coconut and macadamia nuts.

Prep Time
15 mins
Servings: 2 servings
Course: Main Course , Lunch
Cuisine: American

Ingredients

chicken salad
  • 2 cups cooked diced chicken
  • 1/3 cup mayonnaise
  • 1 heaped Tbsp mango chutney or other sweet chutney
  • 1 tsp curry powder
  • salt to taste
  • 1/2 apple chopped, no need to peel
  • 1 Tbsp raisins
  • 1 Tbsp shredded coconut sweetened is ok
  • 2 Tbsp chopped roasted Macadamia nuts
  • salt and pepper to taste
  • 4 leaves of leafy green lettuce washed and dried
fruit
  • Assorted Fruit chopped or sliced such as:
  • strawberries halved or quartered
  • blueberries
  • kiwi peeled and sliced
  • Mango peeled and sliced
  • papaya peeled and sliced
  • pineapple remove rind and core and cut in chunks
  • watermelon cut in small chunks
  • cantaloupe scooped with a melon baller
  • honeydew melon scooped with a melon baller
  • grapes some whole, some halved
  • pink grapefruit supremed
garnish
  • 2 Lime wedges
  • shredded coconut

Instructions

    Cup of Yum
  1. Mix the mayo with the chutney and curry powder. Add more curry powder if you like it stronger.
  2. Blend the chicken with the dressing, and then fold in the rest of the ingredients.
  3. Place 2 leaves of lettuce in the center of each of two wide shallow individual salad bowls. Place a scoop of chicken salad on top of the lettuce.
  4. Surround the chicken salad with the fruit. You can mix it up, or arrange each type of fruit separately.
  5. Serve right away with lime wedges, and a sprinkle of coconut.

Notes

  • Don't cut the fruit too far in advance. You can make the chicken salad up to a day in advance.
Report Abuse
Login to Continue
Forgot password?
Don't have an account? Register