Pineapple Curry Chicken Salad


The surprises keep coming with this pleasing blend of taste sensations. Tender chicken strips, marinated in a sweet Pineapple Curry Sauce are layered atop cool lettuce, shredded carrots and red cabbage. Garnished with cherry tomatoes, pineapple, toasted almonds and a touch of balsamic vinegar, this colourful melange is enfolded in a light cucumber wrap. Cool and crisp, fresh and flavourful.


YIELD: 4 Portions


Ingredients: Imperial Metric
Chicken breast, boneless, skinless 4 4
Saucemaker Pineapple Curry Sauce 12 oz 360 g
Iceberg lettuce 1 head 1 head
Romaine lettuce 1 head 1 head
Mesculin mix 4 cups 1 L
Carrots, shredded 1 cup 250 mL
Red Cabbage, shredded 1/2 cup 125 mL
Cucumber, sliced lengthwise 1 1
Cherry tomatoes, halved 12 12
Bermuda onion rings 12 12
Pineapple chunks 12 12
Almonds, sliced, toasted 1/2 cup 125 mL

Method:

  1. Place chicken breasts in a non-aluminum pan. Pour Saucemaker Pineapple Curry Sauce over chicken breasts and marinate covered, in refrigerator for at least 2 hours.
  2. Grill chicken breasts on each side for 5 minutes or until done; brushing with Saucemaker Pineapple Curry Sauce as desired.
  3. Meanwhile, wash and mix all lettuce. Add shredded carrots and cabbage to mixture.
  4. Place lettuce on plate and wrap cucumber around lettuce. Drizzle balsamic vinaigrette over top.
  5. Garnish with cherry tomatoes, onion rings, pineapple chunks and sliced toasted almonds.
  6. Slice chicken while hot and place on lettuce mixture. Pour Saucemaker Pineapple Curry Sauce over top of chicken.

TIP: Serve this salad with the Maharaja Dip contrasted with the bold Red Thunder Dip for rave reviews! See Dips & Sides for these amazing recipes!