Recipe ingredients and directions:
Tomato Rose Stuffed With Chicken and Pineapple Salad
Yield: 8 salads
2 cups cooked chicken in 1/2-inch cubes
1 cup canned pineapple chunks, drained.
1/2 cup mayonnaise
1/2 tsp. curry powder
2 tbs. crystallized ginger chopped finely.
1 to 2 heads lettuce
1 tsp. ginger mayonnaise
1 black olive
1 or 2 sprigs watercress or parsley.
6 to 8 plantain chips
In a 2 quart bowl: combine: 2 cups cooked chicken in 1/2-inch cubes
and 1 cup canned pineapple chunks, drained.
Blend: 1/2 cup mayonnaise with 1/2 tsp. Curry powder and 2 tbs.
Crystallized ginger chopped finely. Combine all but a few tablespoons
of the ginger mayonnaise with chicken and pineapple. Chill. Cut 1
to 2 heads lettuce and shape into eight uniform cups on dinner
plates. Remove stems from 8 tomatoes. Make six even cuts from the
blossom end three-quarters of the way through each tomato. Do not
cut through. Open out to form a rose. Place tomato rose in center
of each lettuce bed. Fill tomatoes with mixture. (use a scoop if
available.) Place 1 tsp. Ginger mayonnaise on top of mixture.
Garnish with: 1 black olive and 1 or 2 sprigs watercress or parsley.
Arrange 6 to 8 plantain chips at side of plate.
Category: African Recipes