- 6
Ingredients
- 2 lbs chicken breasts (skinless and boneless)
- Fresh garlic
- 1 cup mayonnaise
- 2 1/2 tsp curry powder
- 1 stalk celery, finely chopped
- 1 1/2 tsp mango chutney (or orange marmalade)
- Sea Salt and freshly ground black pepper
- 1 medium to large Hawaiian papaya or mango, cut lengthwise, seeds removed
- Mixed greens, for garnish
- Paprika, for garnish
Preparation
Step 1
In medium saucepan, bring 3 cups of water to a boil, reduce heat and add chicken. Add fresh garlic, salt and pepper to tast. let simmer for 10 to 12 minutes or until fork tender -- be careful not to overcook. Remove chicken from saucepan and allow for chicken to rest on a wire rack.
Once the chicken is cooled, dice into small pieces.
In a medium bowl, combine the mayonnaise, curry powder, chopped celery and mango chutney. Add the diced chicken, season with salt and pepper, to taste, and stir until ingredients have mixed completely. Cover and refrigerate for at least 1 hour.
Cut the papaya or mango lengthwise and let chill.
Prepare a plate with a layer of greens. Place the chilled papaya or mango in the center of the plate, surrounded by greens. Using an ice cream scoop, place a generous scoop of chilled curried chicken salad into the center of the papaya or mango and sprinkle with paprika.