Pineapple Almond Chicken Salad

This is a tasty old school tropical resort recipe!

  
     The flavor of this salad entree is pure tropical paradise stuffed in a pineapple!  This is a very nice lunch recipe for those occasional moments of wishing that the bare feet were in the white sands at a caribbean resort.  Of course this is a summertime recipe, but when the weather is icy cold outside, dining sunny tropical food can brighten the day!
  
     Tropical Pineapple Almond Chicken Salad Recipe:
     One half of a pineapple is needed for this recipe.  Save the other half of the pineapple for another recipe or double this recipe for two servings!
     Slice a pineapple in half lengthwise, through the fruit and green top leaves.
     Trim the leaf tips and cut off any sharp thorny tips, to make the pineapple's green top look nice.
     Cut a flat spot on the bottom of the pineapple half, so it will stand upright without rolling over.
     Use a paring knife to remove the pineapple fruit and to form a bowl inside the pineapple half.
     Trim the core from the pineapple fruit that was removed.  Discard the pineapple core.
     Set the pineapple fruit aside for later in the recipe.
     Season 1/2 of a whole chicken with sea salt and black pepper.
     Place the chicken half on a roasting pan.
     Roast the chicken half in a 350 degree oven, till it is fully cooked.
     Cool the chicken in a refrigerator.
     Remove the skin, fat and bones.
     Dice the chicken meat.
     Place the diced chicken into a mixing bowl.
     Add 2 tablespoons of diced celery.
     Add 2 tablespoons of diced onion.
     Add 1 sliced green onion.
     Add 2 tablespoons of diced mixed green bell pepper and red bell pepper.
     Add 2 pinches of chopped parsley.
     Add about 10 leaves of chopped cilantro.
     Add 1 tablespoon of lightly toasted sliced almonds.
     Add 1/2 teaspoon of minced ginger.
     Add 1/4 teaspoon of worcestershire sauce.
     Add sea salt and black pepper.
     Add 1 pinch of cayenne pepper.
     Add 1 small pinch of allspice.
     Dice the reserved pineapple fruit from making the pineapple bowl and add it to the chicken salad.

     Add 1 tablespoon of sour cream.

     Add just enough mayonnaise to bind the salad ingredients together.

     Mix the ingredients together.
     Spoon the chicken salad into the carved pineapple bowl.
     Set the pineapple bowl on a plate.
     Garnish the plate with lettuce leaves and pineapple spears.
     Sprinkle some plain sliced almonds on top of the salad.
  
     This salad is lighter tasting than it looks because of the pineapple fruit in the salad.  The almonds add flavor and a crunchy texture.
     Play some caribbean steel drum music on the stereo.  Put on some dark sunglasses.  Put your bare feet in a bucket of sand.  Pretend you are in tropical paradise and enjoy a caribbean style stuffed pineapple!  Ya Mon!  ...   Shawna