Recipe: Calabash Chicken

CALABASH CHICKEN

1 shaddock (pummelo)
1 lb. cooked chicken, diced
1 sweet pepper, sliced
1/2 cup Christophene (Chayote), raw, peeled and diced
2 tomatoes, quartered
1/4 French dressing
1/4 cup mayonnaise (homemade if possible)
1/2 teaspoon of curry powder
1 small onion, grated
1 teaspoon green seasoning, chopped
2 teaspoons parsley Chopped lettuce

Peel the shaddock and cut into segments, removing all the pith, seeds, etc. Toss chicken, pepper, Christophene, shaddock and tomatoes in French dressing and chill for 20 minutes.

Blend mayonnaise, curry powder, onion, seasoning and parsley together.

Now drain the chicken mixture and toss in the mayonnaise. Taste and adjust the seasoning to your liking. Return to the refrigerator, in an airtight container, and chill for a couple of hours.

Line individual salad bowls with lettuce to form imitation calabashes into which you will place your chicken salad.

This can be served in individual salad bowls which have been lined with lettuce to form imitation calabashes with hot crispy loaf and garlic butter.