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The Fair Trade Cook Book
The FAIRTRADE COOKBOOK
Fair Trade Recipes for a Fairer World

Chicken and Pineapple Salad

This is an American dish from the southern counties.
A crunchy salad of chicken pieces, pineapple, and celery in mayonnaise.
Quantities are for four double portions.
Served with a few salad potatoes, cherry tomatoes, and toasted seeds, this makes a nice cool main course evening meal.

Ingredients

1 small cooked chicken
2 rings
(1 cm thick) 		FAIRTRADE fresh pineapple
1 FAIRTRADE apple
2 sticks organic celery
150 ml mayonnaise
to taste salt and fresh FAIRTRADE ground black pepper
a few lettuce leaves
2 hens eggs
1 FAIRTRADE lemon
FAIRTRADE Sources
Fresh food
Lemons
Apples
Pineapple

Method

Preparation
In dicing the ingredients, try to make them roughly the same size.
Dice the chicken, discarding all gristle, bone, skin and fat.
Core and skin the pineapple, discarding the core and edges to leave juicy flesh. Chop the flesh.
Remove the core from the apple and chop into pieces. Wash, top, tail and slice the celery.
Separate the lettuce leaves and wash them. Shake them to dry a little.
Hard boil the eggs, 12 minutes, cool under cold running water, shell them, and slice them for garnish.
Slice the lemon into 4 squeezing portions.
Assembly
In a mixing bowl, combine the chicken, apple, celery and pineapple.
Add the mayonnaise and turn gently.
Season with salt and pepper to taste.
To serve
Make a bed of lettuce leaves in a serving dish.
Spoon the chicken mixture over the lettuce.
Garnish with egg slices.
Serve with the lemon slices.