Instructions: Cut pineapple into 2cm dice.

Slice spring onions.

Toast the coconut on a tray in a moderate oven until golden. Set aside 1 tablespoon for garnish.

Blanch snowpeas in boiling water for 1 minute and refresh under cold running water to cool.

Remove meat from roast chicken and cut into 2cm dice.

Combine all salad ingredients in a bowl and toss well. Arrange decoratively on a serving platter and drizzle curry mayonnaise over the top.

Sprinkle with reserved coconut.

Curry Mayonnaise:
Mix all ingredients together until well combined.

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