Bird of Paradise Salad

I have actually made this for a MOPS luncheon. It is impressive and adorable. I make it using my mother’s curried chicken salad recipe.

Bird of Paradise Salad

“This exotic Hawaiian hybrid makes a festive appearance at a luncheon. ”

Split a fresh pineapple in two lengthwise. Scoop out the centers, discarding the core. Chop the remainder, keeping enough to form a bird’s head. Fill with mixed fruits or fruited chicken salad.

Mama’s Curried Chicken Salad

1 cup diced cooked chicken
2 diced apples
1/2 cup mayonnaise
2 tsp curry powder
1/2 tsp salt
3/4 cup cashew pieces
1/2 cup halved grapes (green and red look nice)

Mix together all ingredients except grapes.

Fill the hollow in the bird’s back with the chicken mixture. Attach the pineapple head with a countersunk toothpick. Use grapes to “feather” the back of the bird. Use cloves, pomegranate seeds, or grape pieces as eyes.

Comments

  1. Julie Ross Godar says:

    This is so freaking awesome. And it sounds tasty too. What is a countersunk toothpick?

  2. It’s a favorite in this house. I generally make the vegetarian version-but last week I made it with turkey. (and minus the carved pineapple)
    Countersunk: Stick it into the pineapple boat midway down the toothpick and attach the neck/head to the other half.

  3. Julie Ross Godar says:

    Oooooh. I thought there was a weight attached or something. Thanks! I am making this next game night.