1/2 cup sweetened, flaked coconut
3 cups shredded, cooked chicken
1 red bell pepper, cored, seeded and diced
1/2 green bell pepper, cored, seeded and diced
4 scallions, roots trimmed and discarded, remaining portions chopped
1 Granny Smith or other tart apple, peeled, cored and chopped
1/4 cup dried currants
2 tablespoons chopped, fresh parsley
2 cups Curried Dressing (recipe follows)
Salt and pepper, to taste
4 whole, cooked artichokes (may be cooked and chilled up to 48 hours in advance)
Spread the coconut evenly on a baking sheet and toast in a 400-degree oven for 5 to 7 minutes or until light-brown around edges. Remove from oven and cool.
In a bowl, combine the chicken, bell peppers, scallions, apple, currants, parsley and coconut. Add about 1 cup of the dressing, season to taste with the salt and pepper and toss to mix. Refrigerate salad mixture if not using within an hour.
To serve, gently separate leaves of each of the artichokes to reveal inner heart portion. With a spoon, scrape out inedible "choke" portion, which creates a handy bowl in which to spoon chicken salad. Pile salad nice and high.
Serve individual saucers of remaining curried dressing, so diners can pluck leaves from their artichokes and dip them into it as they enjoy chicken salad.
Makes 4 servings.
CURRIED DRESSING: In a bowl, combine 1 1/2 cups good-quality mayonnaise (such as Best Foods) with 1/2 cup chopped fresh parsley, 3 tablespoons curry powder, 2 tablespoons honey, the juice of 1/2 lemon, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper; whisk until thoroughly blended. Refrigerate in an airtight container until ready to use for up to 5 days. Makes about 2 cups.
— Recipe adapted from "The Foster's Market Cookbook," by Sara Foster.