3 1/4 cups chopped roasted, skinned, boneless chicken breasts (about 4 halves - I just bake them in a glass dish at 375 for about a half hour)
1/2 cup diced peeled mango
1/2 cup diced canned pineapple
2/3 cup thinly sliced celery
1/4 cup cliced green onion
1/3 cup pecans, chopped small
1 TBS mayo
1 TBS sour cream or plain yogurt (I use yogurt)
2 tsp lemon juice
1/2 tsp salt
1/4 tsp ground pepper
Combine first six ingredients in a large bowl. Then combine the rest of the ingredients in a small bowl. Mix the small bowl mixture into the large bowl mixture. Yields 5 cups of salad, enough for a family of five for dinner. Serve with a slice of melon or papaya on the side.