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East Africa: Tomato Rose Stuffed with Chicken and Pineapple Salad

Source of Recipe

unknown
In a 2 quart bowl:
Combine: 2 cups COOKED CHICKEN in 1,/2-inch cubes
1 cup CANNED PINEAPPLE CHUNKS, drained.
Blend: 1/2 cup MAYONNAlSE with
1/2 tsp. CURRY POWDER
2 Tbs. CRYSTALLIZED GINGER chopped finely.
Combine all but a few tablespoons of the ginger mayonnaise with chicken and pineapple.
Chill.
Cut 1 to 2 heads LETTUCE and shape into eight uniform cups on dinner plates.
Remove stems from 8 TOMATOES. Make six even cuts from the blossom end three-quarters of the way through each tomato. Do not cut through. Open out to form a rose.
Place tomato rose in center of each lettuce bed.
Fill tomatoes with mixture. (Use a scoop if available.)
Place 1 tsp. GINGER MAYONNAISE on top of mixture.
Garnish with: 1 BLACK OLIVE and
1 or 2 sprigs WATERCRESS or PARSLEY.
Arrange 6 to 8 PLANTAIN CHIPS at side of plate.