Curried Chicken Salad was a popular lunch time salad at our restaurant. It is typical country or beach club fare here in Hawaii served in a half of a papaya.
I substituted turkey and it is just as delicious and a great late summer lunch or dinner.
Curried Turkey Salad
serves 4
1 Pound cooked turkey or chicken, cut in
to bit size cubes
1/4 Maui onion, minced
2 Green onion, sliced, green and white
parts
2 Stalks celery, sliced
1/4 Cup red bell pepper, diced
1/4 Cup golden raisins
1/4 Cup macadamia nuts, coarsely chopped
1 Tablespoon Italian parsley, chopped
1/2 Cup mayonnaise
2 Tablespoons curry powder
Salt and Pepper
Combine the ingredients let sit in refrigerator for one hour. Serve in a seeded half of a papaya or avocado.
