Salads

Conga Pineapple Chicken Salad

by Editorial Staff

Summary

Prep Time 1 hr
Cook Time 30 mins
Total Time 2 hrs
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 pineapple, halved
  • 400 g chicken, cooked, diced
  • 2 cup rice, cooked
  • 50 g raisins
  • 80 g mano chutney
  • 0.5 teaspoon ½ nutmeg
  • 0.5 teaspoon ½ salt
  • 0.5 teaspoon ½ black pepper
  • 5 tablespoon mayonnaise
  • Parsley, freshly chopped for garnish
Conga Pineapple Chicken Salad
Conga Pineapple Chicken Salad

Instructions

  1. Carefully hollow out the pineapple halves and leave an approx. 1 cm thick edge. Roughly chop the pulp.
  2. In a large bowl, carefully mix the pineapple, chicken, rice, raisins, sultanas and mango chutney and fold in the mayonnaise. Season to taste with salt, pepper and nutmeg.
  3. Fill the pineapple halves with the salad and cover and chill in the refrigerator for at least 30 minutes. Garnish with parsley before serving.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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