Chicken and Pineapple Salad With Curry Mayonnaise

Total Time
1hr 25mins
Prep 20 mins
Cook 1 hr 5 mins

This is nice, I have used ordinary roast chicken. CHICKEN AND PINEAPPLE SALAD WITH CURRY MAYONNAISE

Ingredients Nutrition


  2. Combine all ingredients thoroughly.
  4. Toast coconut on oven tray in moderate oven for about 5 minutes.
  5. Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise.
  6. Refrigerate 1 hour before serving.
  7. Serves 4.
  8. Cheers, Doreen Doreen Randal, Wanganui.
  9. New Zealand.


Most Helpful

I just made this, and am another delighted fan! I substituted plain Greek yogurt and a pinch of stevia for 1/2 cup of the mayo, and I used chives instead of the spring onions. DEE-lightful! Certainly a keeper, thank you.

Spicy Gal October 15, 2015

Absolutely amazing!! This is my favorite lunch. I get excited when I can make it and take it to work. Thank you, thank you..

Red Butterfly June 02, 2010

This curried mayonnaise is fantastic (it deserves 10 stars). I didnt have coconut milk at home so used coconut cream instead and have made four batches already (and I have only had the recipe for a week). Neither I, nor my family are coconut fans, so I made my own chicken salad and just used the curried mayonnaise dressing with it and it is a new family favourite recipe, thank you so much for the amazing mayonnaise!

helenh August 31, 2009

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