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CHICKEN FRUIT SALAD IN PINEAPPLE BOATS

Category:    Salads, Chicken
Yield: 8 servings
 
    3/4 c  Sugar                               2 c  Diced cooked chicken
      1 ts Dry mustard                         1 lg Papaya
      1 ts Salt                                     - peeled, seeded and cubed
    1/3 c  Vinegar                             1 c  Sliced celery
  4 1/2 ts Onion juice                         2    Oranges; peeled
      1 c  Oil                                      - cut in segments
  4 1/2 ts Poppy seeds                         1 c  Watermelon balls
           *MMMMM                              2    Bananas; peeled, sliced
           -SALAD*                             3    Kiwi; peeled and sliced
      2 lg Pineapples                               Coarsely chopped macadamias
 
  Keywords: Salads, Fruits, Poultry Servings: 8
  
  *MMMMM                       POPPY SEED DRESSING*
  
  Combine sugar, mustard, salt and vinegar. Stir in onion juice. Slowly add
  oil, beating constantly until thick. Add poppy seeds and beat a few
  minutes. Store in refrigerator but avoid putting in very cold spot as
  dressing may separate. If dressing separates, pour off clear part. Beat
  clear portion, then slowly beat in poppy-seed mixture.
  
  To make salad, lay pineapples on sides and cut horizontal slice in each to
  make boat, leaving top leaves intact. Remove meat of pineapples and cut
  into chunks. In large bowl, combine drained pineapple chunks, chicken,
  papaya, celery, oranges, watermelon, bananas and kiwi. Toss at once with
  poppy-seed dressing to taste. Chill until ready to serve. Before serving,
  toss with 1/2 cup chopped nuts. Serve in pineapple shells and sprinkle with
  more nuts, if desired.
  
  (C) 1992 The Los Angeles Times
 

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