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My Great Island Curried Chicken Salad Plate is a tropical main course salad with a tumble of colorful mixed fruit anchored by a big scoop of chicken salad


serves 2

Total time

20 minutes




  • chicken salad
  • 2 cups cooked diced chicken
  • ⅓ cup mayonnaise
  • 1 heaped Tbsp mango chutney (or other sweet chutney)
  • 1 tsp curry powder
  • salt to taste
  • ½ apple, chopped, no need to peel
  • 1 tbsp Raisins
  • 1 tbsp shredded coconut (sweetened is ok)
  • 2 tbsp chopped roasted macadamia nuts
  • salt and pepper to taste
  • 4 leaves of leafy green lettuce (washed and dried)
  • fruit
  • assorted fruit, chopped or sliced such as:
  • strawberries, halved or quartered
  • blueberries
  • kiwi, peeled and sliced
  • mango, peeled and sliced
  • papaya, peeled and sliced
  • pineapple, remove rind and core and cut in chunks
  • watermelon, cut in small chunks
  • cantaloupe, scooped with a melon baller
  • honeydew melon, scooped with a melon baller
  • grapes, some whole, some halved
  • pink grapefruit, supremed
  • garnish
  • 2 lime wedges
  • shredded coconut


  1. Mix the mayo with the chutney and curry powder. Add more curry powder if you like it stronger.
  2. Blend the chicken with the dressing, and then fold in the rest of the ingredients.
  3. Place 2 leaves of lettuce in the center of each of two wide shallow individual salad bowls. Place a scoop of chicken salad on top of the lettuce.
  4. Surround the chicken salad with the fruit. You can mix it up, or arrange each type of fruit separately.
  5. Serve right away with lime wedges, and a sprinkle of coconut.
  6. View the recipe instructions at The View From the Great Island

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