The Recipe Bin: Hawaiian - Salads

    Hawaiian Chicken Salad
     
     
    3 Whole Chicken Breasts (Skinned And Boned)
    1½ cups Sour Cream
    ½ cup Chutney (Finely Chopped)
    1 tbsp Curry Powder (Or To Taste)
    ¼ tsp Ground Ginger
    ¼ cup Toasted Shredded Coconut
    3 Cantaloupes (OR)
    3 Small Honeydew Melons (OR)
    3 Large Papayas
    4 cups Shredded Lettuce (Optional)
     
     
    • Place chicken on steamer rack over 1 cup boiling water.
    • Cover and steam 15 minutes or until cooked through, but still moist.
    • Dice or shred meat.
    • Combine sour cream, chutney, curry powder and ginger until mixed.
    • Mix dressing with chicken and coconut.
    • Chill.
    • Cut cantaloupes, honeydew melons or papayas in halves, remove seeds and fill cavities with chicken salad.
    • Or, spoon chicken salad on shredded lettuce and garnish with slices of fruit.
     
    Makes approximately 6 servings.

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