Kona Chicken Salad

Recipe Ingredients

3		Ripe pineapples (medium)
2		Water chestnuts
6 cups	375g / 13oz	Chicken - cooked, diced
2 cups	220g / 7.8oz	Celery - thinly sliced
2 tablespoons	30ml	Onion - scraped or grated
1 cup	146g / 5.1oz	Macadamia nuts or cashews - chopped
		Chicken Salad Dressing
2 cups	474ml	Sour cream
1 cup	237ml	Mayonnaise
2 tablespoons	30ml	Lemon juice
3 tablespoons	45ml	Triple sec or Cointreau
		Salt and white pepper
		Garnish
6		Strawberries
6 sections		Mint

Recipe Instructions

Cut pineapples in half, carefully, retaining the leaves. Scoop out fruit, and dice, discarding the inedible core. Drain water chestnuts and slice.

Mix pineapple, water chestnuts, chicken, celery, onion and nuts with mixed dressing ingredients. Adjust seasonings. Pile into pineapple shells and garnish with strawberries and mint.

Chill thoroughly before serving. Other fruits, such as orange sections, canned mandarin oranges, melon balls or canned, well-drained apricot halves may be used when strawberries are out of season.

Watercress may be used instead of mint.

Source:
Trader Vic's Pacific Island Cookbook

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