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Ingredientes
- 1 x chicken, roasted
- 1/2 c. coconut, dessicated
- 1/2 x pineapple
- 16 x snow peas
- 4 x spring onions
- 1/4 c. coconut cream
- 1 Tbsp. lemon juice
- 3/4 c. mayonnaise
- 1 tsp ginger, crushed
- 2 tsp mango chutney
- 1 tsp curry pwdr
- 1 tsp sugar (caster)
- 1 tsp coriander
Direcciones
- Cut pineapple into 2cm dice.
- Slice spring onions.
- Toast the coconut on a tray in a moderate oven till golden brown. Set aside 1 Tbsp. for garnish.
- Blanch snowpeas in boiling water for 1 minute and refresh under cool running water to cold.
- Remove meat from roast chicken and cut into 2cm dice.
- Combine all salad ingredients in a bowl and toss well. Arrange decoratively on a serving platter and drizzle curry mayonnaise over the top.
- Sprinkle with reserved coconut.
- Curry Mayonnaise:Mix all ingredients together till well combined.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 516g | |
| Recipe makes 4 servings | |
| Calories 1119 | |
| Calories from Fat 771 | 69% |
| Total Fat 86.59g | 108% |
| Saturated Fat 22.62g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 449mg | 19% |
| Potassium 910mg | 26% |
| Total Carbs 22.71g | 6% |
| Dietary Fiber 4.9g | 16% |
| Sugars 12.01g | 8% |
| Protein 61.36g | 98% |
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