Ingredients
- 2 1/2 cups cubed cooked chicken
- 1 1/2 cups peeled peeled cored cubed fresh pineapple
- 1 cup red seedless grapes, halved
- 2 ripe mangoes, peeled and cubed
- 1 ripe papaya
- lettuce leaf
- 6 bunches red grapes (for garnish)
- Dressing:
- 3/4 cup mayonnaise
- 1/4 cup fresh orange juice
- 2 tablespoons grated orange zest
- 1/4 cup chopped macadamia nuts
Directions
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Put the chicken in a large bowl; add in pineapple, grapes, and mango (if you are not serving right away, cover and refrigerate for up to 2 hours; if you refrigerate longer, the pineapple tends to give off its juices).
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To make the dressing: whisk the mayonnaise, orange juice, and zest together in a small bowl.
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Stir in 1/4 cup nuts.
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Pour the dressing over the chicken mixture; toss gently but thoroughly.
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Peel the papaya, using a vegetable peeler. Cut it in half, remove the seeds, and the cut it vertically into even slices.
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Line individual plates with lettuce leaves; mound the chicken salad in the middle of the plate; arrange papaya slices around the salad along with a cluster of grapes.
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Sprinkle with remaining nuts; serve immediately.