Calypso Salad

By stancec44

BA - Marigot Bay Resort. Have to chill one hour before serving, so keep that in mind.

Ingredients

• 1 1/2 lb. boneless chicken breast halves
• 1/2 c. diced fresh pineapple
• 1/4 c. finely diced onion
• 1 garlic clove, minced
• 1/4 c. mayo
• 1 Tbsp. curry powder
• Salt & Pepper
• 1 head iceberg lettuce, cut into wedges
• 1 hard boiled egg, peeled & sliced
• 1 green bell pepper, cut julienne
• Sweetened shredded coconut
• Pineapple slices
• Cucumber slices
• (I added toasted, slivered almonds)

Details

Servings 4

Preparation

Step 1

Bring to simmer enough water to cover chicken in large saucepan. Add chicken and simmer until cooked through, about 14 minutes. Remove from water and cool. Skin & dice. Transfer to large mixing bowl. Add diced pineapple, onion and garlic.

Combine mayo and curry powder in small bowl; add to chicken and toss to combine. Season with salt & pepper. Cover tightly and refrigerate until well chilled, about 1 hour.

Place chicken salad in center of large serving platter. Surround with lettuce wedges, egg, bell pepper, shredded coconut, pineapple slices, cucumber and almonds.