This is a light, wonderful dish to make and eat on those late summer nights when you just want a lighter meal. After a little preparation, you can enjoy this dish and not feel so full it slows you down or leaving you feel over-stuffed. If prepped earlier in the day, it can be waiting for you when the hectic day is done.
800 g (2 lbs) boiled chicken
Cut into thin slices or dice into 1/2 bites
100 g (4 oz) Fresh Pineapple, can use canned slices
cut into 1 cm (1/2 inch) lengths
250 mls (1/2 pint) mayonnaise
1 tbs Curry paste or Curry powder
2 tbs Olive Oil
50g (2 oz) Onion, finely chopped
4-6 Lettuce leaves
Fresh red pimento for garnish (optional)
Slice pimento lengthwise, into small strips
Boil chicken to desired tenderness, best if slightly cold to cut up
unless of course you want to shred it, do that hot
This is best for leftover chicken or boil for about 15 minutes.
Bring water to a boil before placing chicken into pan.
Place the onion in the olive oil for 5 minutes (sweating)
After 5 minutes add the curry paste and allow to sit for another 3 minutes
Add the mayonnaise to the mixture
Add the pineapple to the chicken bind it with the curried mayonnaise
Serve on fresh lettuce leaves
Garnish with the strips of pimento