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Chicken & Pineapple Salad with Curried Mayonnaise

Uses a BBQ'd chicken so super easy, quick and light
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Course: Main Course
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 1 BBQ'd chicken
  • 1/2 c shredded coconut
  • 440 g an unsweetened pineapple chuncks drained
  • 4 green shallots chopped
  • 1 tsp curry powder
  • 1/4 tsp five spice powder
  • 1 clove garlic crushed
  • 1 tsp grated fresh ginger
  • 3/4 c mayonnaise
  • 1/4 c coconut milk

Method
 

  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.

Notes

Source: Women's Weekly - Light and Luscious