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Curried Chicken Macaroni Salad Recipe

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This recipe for Curried Chicken Macaroni Salad, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 tbsp dark sesame oil
1 cup mayonnaise
1 tbsp honey
1 tbsp rice wine vinegar
1 tbsp light soy sauce, Tamari

2 pineapples halved lengthwise
2 cups fresh pineapple, diced to 1/2 inch
2 boneless, skinless chicken breasts, diced to 1/2 inch
1 clove crushed garlic
1 mango, peeled, and diced into 1/2 inch squares
1/2 cup chopped red bell pepper
1/4 cup chopped scallions
4 cups cooked tiny shell macaroni
1 cup dry roasted cashews
1 or 2 Jalapeno peppers, seeded and chopped
1 tbsp chopped cilantro
1 tbsp curry powder
1 tbsp peanut oil

Shake the dressing ingredients together in a covered jar.

n a skillet heat peanut oil and stir fry the cubed chicken and garlic together. Add the curry powder, Jalapeno peppers, red bell pepper, scallions, and cashews, toss in the pan and turn off heat. Let cool. In a large bowl add pineapple, mango, cilantro, shell macaroni, and the contents of the skillet and toss with the dressing. Fill the pineapple shells with the salad and serve.




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