Go Back
+ servings
Print
Curry chicken and pineapple salad in a bowl with two glasses of drink.

Chicken pineapple salad with curry mayo

A lovely chicken salad with the flavours of pineapple and curry and the crunch of roasted shaved almonds.

Course Salad
Cuisine American
Prep Time 20 minutes
Servings 2 people
Calories 1255 kcal
Author Eva

Ingredients

  • 400 g chicken breast
  • 120 g canned pineapple + juice
  • 1 lettuce head
  • 3 tbsp roasted shaved almonds
  • 200 ml vegetable oil
  • 1 egg
  • 2 tsp lemon juice
  • curry powder
  • salt

Instructions

  1. Drain the pineapple and save the juice. Cube the chicken breast and add the bits to a plastic bag. Add salt and 1 tsp curry powder and massage to distribute. Add 5 tbsp pineapple juice. Push out all the air from the bag and close airtight. Leave chicken to marinate for 20 minutes, and set oven to preheat to 200°C (392°F).

  2. Crack the egg in a tall container. Mix with a hand blender making up and down movements until the egg has doubled in size and is frothy. Gently add the oil in a slow continuous stream while keeping the up and down mixing. The mixture should emulsify before all of the oil has been added. When done, add 2 tsp lemon juice, 1 tsp curry powder and 1/4 tsp salt. Stir in condiments and set aside.

  3. Place chicken bits on an oven tray and bake at 200° for about 10 minutes or until done (check largest bit for doneness by cutting it in half and checking if cooked through). Let cool before adding to the salad to avoid wilting salad leaves.

  4. Chop the lettuce and place on the bottom of a serving bowl. Cut the pineapple to small pieces. Add the chicken and pineapple bits over the salad, in the centre of the bowl. Top with roasted shaved almonds. Drizzle curry mayo dressing over the salad, or serve on the side.

Recipe Notes

If mayonnaise doesn't emulsify before all of the oil has been added, add a little more oil making sure it goes in in a very slow stream. For best results, have all the ingredients at room temperature.

Nutrition Facts
Chicken pineapple salad with curry mayo
Amount Per Serving
Calories 1255 Calories from Fat 1035
% Daily Value*
Fat 115g177%
Saturated Fat 84g525%
Cholesterol 210mg70%
Sodium 268mg12%
Potassium 1144mg33%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 10g11%
Protein 50g100%
Vitamin A 2908IU58%
Vitamin C 13mg16%
Calcium 100mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.