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Kamaaina Chicken Salad Recipe

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This recipe for Kamaaina Chicken Salad is from A Legacy of Family Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Chicken Breasts
1 Med. Onion
2 Celery stalks with tops
1 Med Carrot, peeled

1 Jar Mango Chutney or Peach Chutney 7 3/4 oz
4 Papaya or 1 pineapple, note 1
1 C. Macadamia Nuts

1 tsp. Curry Powder
Green Onion (optional), chopped

Note 1
One Papaya, halved and seeded or pineapples (depending on size) halved and pulp scooped out.
Directions:
Directions:
Place the chicken breasts, celery, onion and carrot in medium sauce pan. Add water to cover. Bring to boil, reduce heat and simmer covered, until chicken is tender, about 25 minutes.

Let the chicken cool enough to handle. Bone and skin chicken. Discard vegetables and broth.

Cut chicken in three-quarter inch cubes and place in bowl.

Combine the chutney, sour cream and curry powder, blending well. Season to taste with salt. Cover and refrigerate at least one hour. At serving time, cut papayas in half and seed. fill papaya halves or pineapple boats with chicken mixture and sprinkle with macadamias and coconut. Garnish with onions.
Number Of Servings:
Number Of Servings:
8

 

 

 

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