West Indian Chicken Salad
Ingredients
- 4 Celery sticks Thinly sliced
- Small tTin Pineapple pieces Most of the juice drained off
- 50 grams Pecan nuts
- 1 kg Chicken breast Cooked and chopped into bite sized pieces
- 1 small Lettuce Shredded
- 1 Avocade Sliced
Dressing
- 150 mls Yoghurt Plain unsweetened
- 1 tsp Curry Powder
- 1 tsp Curry paste
- 1 Tbsp Cream
- 1 Tbsp Clear Honey
- 1 tsp Lemon juice
- Salt and Pepper
Instructions
- Mix together all the dressing ingredients in a large bowl. Stir in the celery, pineapple and pecan nuts. Add the chicken and mix through.
- Cover and refrigerate for a few hours or overnight.
- Arrange the lettuce around the outside of a large serving dish. Fill the centre with the chicken mixture and slice the avocado on top.