Recipe - Llanddarog Fair Cakes

3 pound Chicken breasts; bone in
Salt and pepper
1 cup Mayonnaise
One half cup Sour cream
One fourth cup Chutney
1 tablespoon Ground ginger
1 tablespoon Curry powder
One half teaspoon Salt
1 cup Thinly cut or sliced up celery
One fourth cup Thinly cut or sliced up green onions
4 small Pineapples; green tops
intact
2 Avocados; ripe
2 Papayas; ripe
Watercress sprigs
*Condiments*
Chopped roasted peanuts
Chopped hardboiled eggs
Chopped cooked bacon

Sprinkle chicken breasts with salt and pepper. Steam until tender. Cool,
bone, and cut into cubes. In a large bowl, combine mayonnaise, sour cream,
chutney, ginger, curry, and salt. Fold in chicken, celery, and onions.
Chill for 2 hours and adjust seasonings. Cut pineapples, including the
green tops, in half lengthwise and carefully cut out fruit, leaving shells
approximately One half inch thick. Cut some of the fruit into small slices and
reserve for garnish. Just before serving, peel and dice avocados and
papayas, fold into chicken mixture. Mound into the pineapple shells and
garnish with reserved pineapple slices and watercress. Pass condiments in
small bowls.

NOTES: We have always used boneless chicken breasts, about 22.5 lbs. We
also skip the pineapple boats and watercress, mix the harboiled egg in from
the start, and serve the salad in one bowl with the peanuts and bacon
sprinkled on top. Rhona notes that this salad is also good with salmon
instead of chicken.