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Recipe by: tiziri
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See below ingredients and instructions of the recipe
1/2 Barbequed chicken, deboned, 1 ts Curry powder
-skinned, and cut into 1/4 ts Five spice powder
-chunks 1 Clove garlic, crushed (or
1/2 c Shredded coconut -1/8 tsp garlic powder)
15 oz Can unsweetened pineapple 1 ts Ground ginger
-chunks, drained 3/4 c Mayonnaise
2 Green shallots, chopped 1/4 c Coconut milk
Dressing
Chicken and Pineapple Salad in Curried Mayonnaise Dressing
Toast shredded coconut in a moderate oven for about 5 minutes.
Combine dressing ingredients and mix well. Put chicken, pineapple,
toasted coconut, shallots, and dressing in a bowl and mix well.
Refrigerate 1 hour before serving.
Serves 4.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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