Ingredients:
- 1/3 Cup Earth & Vine Provisions Papaya Chipotle Pineapple Grilling Sauce
- 1/3 Cup mayonnaise
- 1 Catch a Fire curry powder
- 4 Skinless chicken breasts, poached and cubed
- 1/2 Cup celery, diced
- 4 Scallions, trimmed and thinly sliced
- ½ Cup golden raisins
- 8 oz Can pineapple chunks, drained
- ½ Cup cashews, coarsely chopped
- Sea salt and fresh ground pepper to taste
Preparation:
Stir together Earth & Vine Provisions Papaya Chipotle Pineapple Grilling Sauce, mayonnaise and curry powder in a bowl large enough to hold all of the ingredients. Fold in chicken chunks, celery, raisins and scallions, chill for at least 1 hour. Fold in pineapple right before serving, salt and pepper to taste. Garnish with cashews.
Serving notes: Place chicken salad on a bed of mixed greens and watercress. Stuff salad mixture into pita bread or use as a filling for tortilla wraps or fill papaya halves for an elegant lunch salad.
Short cut notes: Deli roasted chicken is a good short cut, or use 2 lbs peeled and cooked shrimp in place of chicken.
