from the kitchen of Sally Pomerantz

TROPICAL CHICKEN SALAD

Michelle -  Here is a yummy chicken salad.

2 cups cubed cooked chicken (I prefer white but dark is ok too)
1 cup chopped celery
1 cup mayonnaise (I  use Miracle Whip)
1/2 to 1 teaspoon curry power
1 can (20oz) chuck pineapple, drained
2 large firm bananas, sliced into mandarin orange juice to keep from turning brown
1 can (11ounces) mandarin oranges, drained
1/2 cup flaked coconut
Salad greens, optional
3/4 cup salted peanuts or cashew halves 

Place chicken and celery in a large bowl, combine mayo & curry powder; add to chicken and
celery and mix well, cover and chill at lease 30 minutes. Before serving add the pineapple, bananas (drained), oranges and coconut; toss gently,Serve on salad greens if desired. Sprinkle with nuts. Yield: 4-6 servings. You can leave out the coconut if you don't like it. but try to keep the rest together. It really is yummy. Hope you like it. STP :-}