Tomato Rose stuffed with Chicken and Pineapple Salad

Description
Salad of Zambia and East Africa.

Ingredients

 * 2 cups cooked Chicken in 1/2-inch cubes
 * 1 cup canned pineapple chunks, drained.
 * 1/2 cup mayonnalse with
 * 1/2 tsp. curry powder
 * 2 tbs. crystallized ginger chopped finely.

Directions
Combine all but a few tablespoons of the ginger Mayonnaise with Chicken and pineapple.

Chill. Cut 1 to 2 heads lettuce and shape into eight uniform cups on dinner plates.

Remove stems from 8 tomatoes. make six even cuts from the blossom end three-quarters of

the way through each tomato. do not cut through. open out to form a rose.

Place tomato rose in center of each lettuce bed.

Fill tomatoes with mixture. (use a scoop if available)

Place 1 tsp. ginger Mayonnaise on top of mixture.

Garnish with: 1 black olive and 1 or 2 sprigs watercress or parsley.

Arrange 6 to 8 plantain chips at side of plate.

Yield: 8 salads.