Chicken and pineapple salad with curry dressing

Chicken and pineapple salad with curry dressing


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About this recipe: Poached chicken served with a variety of fruits and vegetables and a tangy curry dressing makes a unique salad to serve to company.

Lynn Lewis

Serves: 4 

  • 1 ready–to–cook chicken (about 1.6 kg)
  • 2 medium onions, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 medium carrots (about 250 g), roughly chopped
  • 1 bay leaf
  • 2 teaspoons salt
  • 1 teaspoon whole black peppercorns
  • 1⁄2 small sweet pineapple (about 500 g)
  • 3 mandarins, tangerines or small oranges
  • 2 thin leeks
  • heart of 1 romaine lettuce
  • lemon balm leaves, for garnish
  • Curry dressing
  • 4 tablespoons light mayonnaise
  • 1⁄2 cup (125 g) yoghurt
  • 4 tablespoons (60ml) orange juice
  • 2 tablespoons (30ml) lemon juice
  • 2 teaspoons mild curry powder
  • pinch of ground ginger
  • pinch of cayenne pepper
  • salt and freshly ground black pepper

Prep:30min  ›  Cook:1hr15min  ›  Ready in:1hr45min 

  1. Place chicken, chopped vegetables, bay leaf, salt and peppercorns in a large saucepan. Cover with water. Bring to a boil. Skim off surface with a slotted spoon. Cook, partly covered, over low heat 1 hour 15 minutes. Remove pan from heat. Leave chicken to cool in cooking liquid.
  2. Separate chicken meat from carcass and chop flesh into small pieces; place in a bowl.
  3. Trim pineapple, discard core and cut fruit into small pieces. Peel and segment 2 mandarins. Add pineapple and mandarin pieces to chicken. Cut leeks in half lengthwise and cut into very fine strips. Add to bowl.
  4. To make curry dressing, whisk mayonnaise, yoghurt, orange juice and lemon juice until combined. Stir in curry powder, ginger and cayenne pepper. Add salt and pepper to taste. Stir dressing into chicken and pineapple mixture.
  5. Peel and slice remaining mandarin crosswise. Tear or cut lettuce into wide strips. Distribute among serving bowls and top with chicken salad. Garnish with mandarin slices and lemon balm leaves.

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