from Quick Cooking magazine
This is another one that I haven't tried, but it sounds delicious and a little different. Depending on your tolerances, you might want to omit the coconut or nuts, but I leave that up to you to decide. Serve with good bakery bread, or stir in some cooked small pasta and make it a pasta salad.
2 cups cubed cooked chicken
1 cup chopped celery
1 cup fat-free mayonnaise
1/2 to 1 tsp curry powder
1 can (20 oz) chunk pineapple, drained
2 large firm bananas, sliced
1 can (11 oz) mandarin orange segments, drained
1/4 cup flaked coconut
Salad greens, optional
1/4 cup salted peanuts or cashew halves
Place chicken and celery in a large bowl. Combine mayo and curry powder, add to chicken mixture and mix well. Cover and chill for at least 30 minutes. Before serving, add the pineapple, bananas, oranges, and coconut, toss gently. Serve on salad greens if desired, sprinkled with nuts. Serves 4-6.
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Tropical Chicken Salad
