TOMATO ROSE STUFFED WITH CHICKEN AND PINEAPPLE SALAD
2 cups COOKED CHICKEN in 1/2-inch cubes
1 cup CANNED PINEAPPLE CHUNKS, drained.
1/2 cup MAYONNAlSE
1/2 tsp. CURRY POWDER
2 Tbs. CRYSTALLIZED GINGER chopped finely.
1 to 2 heads LETTUCE
1 tsp. GINGER MAYONNAISE
1 BLACK OLIVE
1 or 2 sprigs WATERCRESS or PARSLEY.
6 to 8 PLANTAIN CHIPS
In a 2 quart bowl: Combine: 2 cups COOKED CHICKEN in 1/2-inch cubes and 1 cup CANNED PINEAPPLE CHUNKS, drained. Blend: 1/2 cup MAYONNAlSE with 1/2 tsp. CURRY POWDER and 2 Tbs. CRYSTALLIZED GINGER chopped finely. 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
area : East Africa
course : salad
source : The African Cookbook / Bea Sandler