Grilled Chicken Salad in Pineapple Jar Recipe
by Chef Boy Logro
Ingredients:
1 kg deboned whole chicken
1 cup mayonnaise
1/2 cup catsup
1 tbsp mustard
1 tsp salt
1 tsp white pepper powder
50g carrots brunoise
50g celery brunoise
50g spring onion chopped
50g raisin soaked in lukewarm water
50g pickle relish
50g crushed pineapple
500g macaroni
2 pcs hard boiled egg
Instructions:
1. Boil macaroni into al-dente and keep cool for sometime.
2. Season deboned chicken with salt, pepper, mustard, then grill into heated charcoal until done.
3. Combine pasta macaroni with mayonnaise, grilled chicken, carrots, celery, spring onion, raisin, pickles, crushed pineapple, salt and pepper.
4. Place on salad bowl, garnish with cucumber fan and hard-boiled egg.
5. Carve pineapple into a jar. Remove half pineapple meat and place on platter, then spoon over the top of pineapple boat.
6. Lastly garnish with hard boiled egg wedges.
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