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Tomato Rose stuffed with Chicken and Pineapple Salad

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Description Edit

Salad of Zambia and East Africa.

  • Yield: 8 salads.

Ingredients Edit

Directions Edit

  1. Combine all but a few tablespoons of the ginger mayonnaise with chicken and pineapple. Chill.
  2. Cut 1 to 2 heads lettuce and shape into eight uniform cups on dinner plates.
  3. Remove stems from 8 tomatoes.
  4. Make six even cuts from the blossom end three-quarters of the way through each tomato. Do not cut through.
  5. Open out to form a rose.
  6. Place tomato rose in center of each lettuce bed.
  7. Fill tomatoes with mixture (use a scoop if available) place 1 tsp ginger mayonnaise on top of mixture.
  8. Garnish with: 1 black olive and 1 or 2 sprigs watercress or parsley.
  9. Arrange 6 to 8 plantain chips at side of plate.

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