Zanzibar’s Chicken Curry Mayo Salad

• 1 1/2 cups mayonnaise
• 1/2 cup chopped parsley
• 1/4 cup honey
• 1 lemon or 4 teaspoons lemon juice
• 2 Tablespoons curry powder
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper

• 1 1/2 cups sweetened flaked coconut
• 5 cups cooked chicken, cubed
• 1 red bell pepper, cored, seeded and diced
• 1 green bell pepper, cored, seeded and diced
• 6 green onions, trimmed and finely sliced
• 1/2 cup yellow raisins
• 1/4 cup chopped parsley

To make the curry dressing: Combine all of the ingredients until thoroughly blended. (Dressing can be refrigerated for up to five days.)
To make the chicken salad: Toast the coconut in a preheated oven for about 5 minutes until lightly brown, keeping in mind that coconut burns easily. Remove coconut from the oven and cool.
Combine the rest of the ingredients for the salad until mixed thoroughly. Check and adjust seasoning as needed.

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  4. On The Menu Recipe: Brick & Bell Café’s Croutons
  5. On The Menu Recipe: Osteria Romantica’s Espresso Martini

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Posted by Staff on Jan 22, 2013. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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