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Chicken & Pineapple Salad with Curried Mayonnaise and Strawberry Ice-Cream

Chicken

Chicken & Pineapple Salad with Curried Mayonnaise and Strawberry Ice-Cream

10/02/2022

Main:  Chicken & Pineapple Salad with Curried Mayonnaise
Women’s Weekly – Light and Luscious

Dessert:  Strawberry Ice-cream
Food Life section of the January 2022 Pittwater Life Magazine

Hi Everyone!

Well, Covid got us and the MAV and I have been in lockdown.  However, with good old Woolies doing deliveries and not being terribly unwell with it, I decided that the MAV and I would continue with our Wine Wednesday.  I chose a super easy recipe that took no time at all but certainly didn’t miss out on any flavour here.  There really is not a lot I can say about this other than, if you want something that says “summer” then this is it.  Buy the BBQ chicken on your way home from work and it will literally take you 10 mins to throw together the mayonnaise ingredients.  Once everything is combined it’s into the fridge for one hour and dinner is done.  There is so much more that you could add to this salad.  Next time I would add a mango, avocado, celery and maybe some walnuts.  Take the leftovers to work the next day.  The MAV gave it 9/10.

 

Follow the salad with a dessert of strawberry Ice-cream that has been made the day before.  I found this recipe in our local council magazine and because it was a no-churn ice-cream and I knew I could make it lactose free, I decided it was really worth a go.

No churn and I made it lactose free

Well, was it a hit with the MAV!  He gave it 12/10 and will be eating it for a week because it makes so much.  He says it’s the best ice-cream he has ever had and that is high praise indeed from the ice-cream aficionado.  Honestly with all the beautiful strawberries and raspberries around this is another must try.  So much you could do with this.  Serve it in a cone for the grandkids, team it up with fruit and a wafer or add it as a side to your pavlova.

Actually a perfect Xmas day treat too.  It freezes very hard so leave it out of the freezer for about 10 mins or so before you want to dish it up.

All in all a great Covid lockdown Wine Wednesday for the two of us.

So until next week when we are free…

From my table to yours with love x

Chicken & Pineapple Salad with Curried Mayonnaise

Uses a BBQ'd chicken so super easy, quick and light

  • 1 BBQ'd chicken
  • ½ c shredded coconut
  • 440 g an unsweetened pineapple chuncks (drained)
  • 4 green shallots (chopped)

Curried Mayonnaise

  • 1 tsp curry powder
  • ¼ tsp five spice powder
  • 1 clove garlic (crushed)
  • 1 tsp grated fresh ginger
  • ¾ c mayonnaise
  • ¼ c coconut milk

  1. Toast coconut on oven tray in moderate oven for about 5 minutes.

  2. Cut chicken into chunks and place in a bowl with the pineapple.

  3. Mix in coconut, shallots and mayonnaise. Refrigerate for 1 hour before serving.

Main Course
Modern Australian

 

Strawberry Ice-cream

This is a no-churn ice-cream

  • 250 g fresh strawberries (washed, hulled & sliced)
  • 250 g fresh or frozen raspberries
  • 2 tbsp lemon juice
  • ⅓ c (75g) caster sugar
  • 600 ml thickened cream
  • 395 g can sweetened condensed milk
  • 2 tsp vanilla bean paste

  1. Place the strawberries, raspberries, lemon juice and sugar in a saucepan. Stir over medium heat for 2-3 mins until the sugar has dissolved. Bring to the boil. Boil gently for 3 mins without stirring. Remove from the heat. Cook for 10 mins.

  2. Pour the berry mixture into a blender or food processor and blend or process until smooth. Strain the mixture into a jug, pushing the mixture through the sieve. Discard the solids remaining in the sieve. Cover and refrigerate for 2 hours until cold.

  3. Using a hand mixer or electric mixer, whip the cream, condensed milk and vanilla in a large, chilled bowl until thick. Spoon half into the base of a 1.5 ltr freezer safe container. Spoon over ½ the berry mixture. Repeat, using the remaining cream mixture and berry mixture. Cover and freeze 4-6 hours or overnight. Scoop into bowls or waffle cones to serve.

Dessert
Modern Australian

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Wendy

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Trying recipes from the myriad of cook books and Delicious Magazines that I had accumulated over the years, coupled with a young Pinot Grigio, this is Wendy's Wine Wednesday.

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