Tomato Rose stuffed with Chicken and Pineapple Salad
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups cooked chicken in 1/2-inch cubes
- 1 cup canned pineapple chunks, drained.
- 1/2 cup mayonnalse with
- 1/2 tsp. curry powder
- 2 tbs. crystallized ginger chopped finely.
Directions
Combine all but a few tablespoons of the ginger mayonnaise with chicken and pineapple.
Chill. Cut 1 to 2 heads lettuce and shape into eight uniform cups on dinner plates.
Remove stems from 8 tomatoes. make six even cuts from the blossom end three-quarters of
the way through each tomato. do not cut through. open out to form a rose.
Place tomato rose in center of each lettuce bed.
Fill tomatoes with mixture. (use a scoop if available)
Place 1 tsp. ginger mayonnaise on top of mixture.
Garnish with: 1 black olive and 1 or 2 sprigs watercress or parsley.
Arrange 6 to 8 plantain chips at side of plate.
Yield: 8 salads.
Category:Zambian Recipes
Category:Zambian Salads