by Susan Moor
22. June 2010 03:25
Sweet and savory combine to make a full-flavored, well balanced and versatile chicken salad. Place chicken salad on a bed of mixed greens and watercress. Stuff salad mixture into pita bread or use as a filling for tortilla wraps. For an elegant lunch or al fresco dinner salad fill papaya halves with this delicious salad mixture. Serves 4
Ingredients:
1/3 cup Earth & Vine Provisions Papaya Chipotle Pineapple Grilling Sauce
1/3 cup mayonnaise
1 tablespoon curry powder
4 skinless chicken breast, poached and cubed (see tip below)
½ cup celery, diced
4 scallions, trimmed and thinly sliced
½ cup golden raisins
8 ounce can pineapple chunks, drained
½ cup cashews, coarsely chopped
sea salt and fresh ground pepper to taste
Directions:
1. Stir together Earth & Vine Provisions Papaya Chipotle Pineapple Grilling Sauce, mayonnaise and curry
powder into a large bowl.
2. Fold in chicken chunks, celery, raisins and scallions and chill for at least 1 hour.
3. Fold in pineapple just before serving and add salt and pepper to taste.
4. Garnish with chopped cashews.
Tip: Short Cut Note: Deli roasted chicken is an easy alternative, or use 2 lbs of peeled and
cooked shrimp in place of chicken.
Tip: Wine Pairing: A New Zealand Chardonnay would be an excellent accompaniment to this
chicken salad. Specifically enjoy the 90 pt Wine Spectator Kumeu River Chardonnay 2007 or the
Cloudy Bay Chardonnay 2005 as a perfect pairing.
Papaya Chipotle Chicken Salad.pdf (173.44 kb)
