Ingredients
1 fresh pineapple4 cups sliced cooked chicken breast1 medium onion, chopped1 celery rib, chopped1/3 cup golden raisins1/3 cup slivered almonds, toasted2/3 cup mayonnaise1/4 cup unsweetened pineapple juice1 tablespoon Dijon mustard3/4 teaspoon curry powder1/4 teaspoon saltLeaf lettuce, optional
Preparation
Cut pineapple in half; remove fruit, leaving 1-in. shells. Set shells aside for serving; cut fruit into cubes.
In a large bowl, combine the chicken, onion, celery, raisins, almonds and 1 cup cubed pineapple (refrigerate remaining pineapple for another use).
In a small bowl, whisk the mayonnaise, pineapple juice, mustard, curry and salt; add to chicken salad and toss to coat. Refrigerate until chilled.
Line pineapple shells with lettuce if desired; fill with chicken salad.
